Herb and Citrus Salad

SERVES 4

PREP TIME: 20 minutes TOTAL TIME: 20 minutes

If you’re making this 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

2⅔ cups of picked herb leaves in total.

⅔ cup Italian parsley leaves ½ cup coriander leaves ½ cup tarragon leaves ½ cup mint leaves

½ cup dill fronds

1 cup baby arugula

2 tbsp olive oil, divided 1 tbsp unsalted butter ¼ cup raw almonds

Salt and pepper

2–3 tbsp fresh lime juice

PREPARE HERBS, GRILL ALMONDS

AND 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 tbsp 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 oilbutter mixture.

5. Toss chopped almonds with herb leaves and arugula, and pour oil-butterlime-juice mixture over top. Adjust seasoning and serve.