This vibrant salad leans on a whole basket of fresh herbs — basil, parsley, and mint — tossed with peppery greens, sliced scallions, and delicate zucchini ribbons for a dish that's as textural as it is fragrant. The dressing whisks together extra-virgin olive oil, bright lemon juice and zest, grated garlic, and a touch of turmeric into a smooth, golden emulsion that coats every leaf without weighing it down. It's light, herbaceous, and packed with plant-forward ingredients that come together in minutes with zero cooking required. A final squeeze of lemon at the table keeps things bright and fresh. This is exactly the kind of simple, olive-oil-forward, vegetable-heavy plate that makes it such an easy fit for a Mediterranean way of eating. Serve it as a starter or alongside grilled fish for a meal that feels both effortless and satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the olive oil, coconut aminos, 2 tbsp lemon juice, lemon zest, grated garlic, turmeric, and 1/4 tsp salt until the dressing is smooth and emulsified.
In a large salad bowl, combine the mixed greens, basil leaves, parsley, mint, scallion greens, and zucchini ribbons.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
