Cilantro-and-Mint Salad

By Sam Sifton

Cilantro-and-Mint Salad
Peden & Munk for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Amy Wilson.
Total Time
15 minutes
Rating
5(185)
Comments
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It’s not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

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Ingredients

Yield:6 to 8 servings
  • 2cups cilantro leaves
  • 1cup flat-leaf parsley leaves
  • 1cup mint leaves
  • 1cup arugula leaves
  • 2cups mâche or other soft lettuce leaves
  • Kosher salt and freshly ground black pepper
  • ½teaspoon red-pepper flakes
  • 3tablespoons lime juice, or to taste
  • 2tablespoons olive oil, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

43 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 113 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)

  2. Step 2

    When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Ratings

5 out of 5
185 user ratings
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Comments

janisani

This was much enjoyed at a potluck. A good side dish to all the gooey casseroles and fried chicken!

meinmunich

Used romaine lettuce instead of arugula and mache, and was still delicious. Very refreshing and healthy taste.

Dede H.

Tasty mix. Made it to accompany Sam's Slab Bacon Tacos and Pineapple Salsa. This was a great meal.

Barb

I was looking for something to use up my cilantro bunch and found this. Used my mint and parsley from my balcony garden. Using the suggestion here I added shrimp with berbere. And so then I figured I veered away from the recipe I added sliced radishes and then cooked up some quiona and sprinkled that on. It was great! I was dubious about the flavors of cilantro and mint together but it worked. So this salad is a really good base on its own, or to play around wtih.

Dean

You really can’t go wrong with this. Made it twice this week. Put it with any protein and it’ll work. Definitely pairs nicely with a spicy dish.

ND

So delicious and perfect for using all the great variety and often overwhelming bounty of herbs and greens in a CSA box!

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