Mixed Greens and Herb Salad with Goat Cheese

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When the temperatures are soaring, such has been the case this summer here in southwestern Ontario, nourishment that requires little fuss or cooking is usually on the menu. And although this light green salad would be a fine accompaniment to a meal anytime of the year, plenty of fresh herbs makes this an especially refreshing one in the summer.

Lightly toasted walnuts and tangy soft and creamy goat cheese add substance to this salad, making it surprisingly filling. But the dressing is what really makes this salad rather unique, with a bit of heat from the addition of cumin and hot chilies and the refreshing zestiness of fresh ginger. The fresh herbs are essential here, for more vibrancy of taste and flavor. Feel free to use other cheeses in place of the goat cheese, such as cream cheese, dry curd cottage cheese, or cubes of paneer cheese. Or omit the cheese if desired, and you'll still end up with a memorable and satisfying salad.

This salad goes very well with Indian meals, but is perfectly suited as a starter salad for pretty much any meal. And everything comes together in very little time at all. No matter how one chooses to serve it up, this salad is proof that salads need never be boring and also power packed with the goodness of mixed greens and protein from walnuts and cheese in this instance.

Mixed Greens and Herb Salad with Goat Cheese

Recipe by Lisa Turner Published on July 26, 2020 Simple light summer green salad with fresh herbs, toasted walnuts and tangy soft goat cheese tossed with a lemon, ginger and chili dressing Preparation: 20 minutes Cooking time: 5 to 10 minutes Print this recipe Ingredients: 1/2 cup walnuts, roughly chopped 1-inch fresh ginger, minced or grated 1 green chili, seeded and minced 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste 4 cups mixed salad greens 1/4 to 1/3 cup fresh cilantro, trimmed and chopped 1/3 cup fresh dill, trimmed and chopped 1/3 cup fresh mint leaves, chopped 5 oz (140 g) soft unripened goat cheese, crumbled Instructions: Being by toasting the walnuts in a small unoiled saucepan or skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes until they begin to brown. Remove from the heat and set aside. Using a mortar and pestle or small food processor or blender, pulse or pound together the ginger and chili until broken down. If using a food processor or blender, next add the olive oil, lemon juice, cumin, salt, and pepper, and pulse until combined. If using a mortar and pestle, transfer the ginger and chili to a small bowl and whisk in the remaining ingredients for the dressing. In a large bowl, toss together the mixed greens, cilantro, dill and mint. To serve, place some of the mixed greens and herbs in a serving bowl. Scatter some walnuts over the top of the salad, dot with pieces of crumbled goat cheese, and drizzle over some of the dressing. Makes 4 servings

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:
Mixed Green and Radicchio Salad with Balsamic Rosemary Dressing
Avocado Mango Salad with Cilantro and Roasted Cashews
Tamarind Paneer and Mango Salad with Ginger Lime Dressing
Cauliflower & Olive Salad
Herbed Potato and Green Bean Salad with Olives
Summer Corn and Ranch Salad
Summer Chickpea Salad

Audio accompaniment: Jóhann Jóhannsson - Flight From The City

On the top of the reading stack: The Plague (Penguin Modern Classics) by Albert Camus (2002) Paperback

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