Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher, obsessed with food and all things healthy. This is where I share my favourite recipes from my healthy plant-based kitchen. 

Serena x

Green Summer Salad with Violets and Radishes

Green Summer Salad with Violets and Radishes

Green Summer Salad with Violets and Radishes | The Herb Diaries

Having been super lucky spending the last two weeks in sunny Greece, I totally forgot that by the time I got round to sharing this salad it wouldn’t actually be that summery in London anymore! I’ve been meaning to post this recipe for nearly 2 months and just haven’t got round to it, but it seems a shame to make it wait another whole year for it’s debut. It is incredibly simple and really couldn’t be quicker, more a rough idea to follow than a recipe, but I love it as a quick and pretty starter or alongside a spread of different dips and salads. My friend has named this Skinny Bitch Salad, because she came over to help me cook (*eat) when I was recipe testing one day, and though this was all I was going to feed her! I think she was worried this was just a typical vegan lunch for me and that I am in fact a rabbit. If you can’t get hold of edible flowers then feel free to leave them off completely, I just love the colour they add among the greens. You can also swap rocket and watercress for other leaves of your choice, edamames for peas or broad beans, and dijon mustard for wholegrain. 

Green Summer Salad with Violets and Radishes | The Herb Diaries

Ingredients:
Serves 2

2 handfuls of rocket
2 handfuls of watercress
A few radishes
1/4 of a cucumber
1/2 cup of edamame beans
Small handful of cress
A few mint leaves

For the dressing:

1/2 lemon, juiced
2 tablespoons of olive oil
1/2 teaspoon of dijon mustard
Salt and pepper

A few edible flowers (I used violets) to decorate

Green Summer Salad with Violets and Radishes | The Herb Diaries
Green Summer Salad with Violets and Radishes | The Herb Diaries

Method:

Boil or steam the edamame beans for roughly 5 minutes or until cooked through, then drain and leave to cool. Slice and quarter the cucumber, thinly slice the radishes and finely chop the mint leaves.
To make the dressing, simply whisk together all the ingredients.
Toss your salad with the dressing in a large bowl, sprinkling with edible flowers before serving.

Green Summer Salad with Violets and Radishes | The Herb Diaries
Green Summer Salad with Violets and Radishes | The Herb Diaries
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