June 26, 2020

Herb & Citrus Salad

Recipe: Chris Nuttall-Smith

Prep Time: 20 minutes

Total Time: 20 minutes

If you’re making this Herb & Citrus Salad on a day when you aren’t barbecuing, you can also cook the almonds on your stovetop. Use the measurements of herbs as a loose guide — you’re aiming for 2 2⁄3 cups of picked herb leaves in total.


  • 2⁄3 cup Italian parsley leaves
  • 1⁄2 cup coriander leaves
  • 1⁄2 cup tarragon leaves
  • 1⁄2 cup mint leaves
  • 1⁄2 cup dill fronds
  • 1 cup baby arugula
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • 1⁄4 cup raw almonds
  • Salt and pepper
  • 2 to 3 tbsp fresh lime juice


Yield: Serves 4

Prepare Herbs, Grill Almonds & Assemble Salad

  1. Gently wash and dry herb leaves and arugula (a salad spinner is great for this) and place leaves in large salad bowl.
  2. In small, grill-safe pan, combine 1 tablespoon of olive oil and butter, and grill over low heat to melt.
  3. Once butter bubbles, add almonds and stir for 2 minutes, or until they’re toasted. Use slotted spoon to remove almonds from heat. Coarsely chop and set aside.
  4. In pan, add remaining olive oil to butter. Add lime juice to warm oil-butter mixture.
  5. Toss chopped almonds with herb leaves and arugula, and pour oil-butter-lime-juice mixture over top. Adjust seasoning and serve.