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–+ servings

Fresh Herb Salad with Sumac Shallots

Prep Time25 mins
Total Time25 mins
Servings: 6 people
Calories: 137kcal
Author: Nisha Vora


  • 1 large shallot, sliced paper thin
  • 1 tablespoon sumac
  • 2 tablespoons champagne vinegar (can substitute red wine vinegar or white vinegar)
  • A couple pinches kosher salt or 1 pinch sea salt
  • 2 heads Little Gem lettuce
  • 1 large English cucumber
  • 1 cup fresh parsley leaves and tender stems
  • 1/2 cup fresh mint leaves
  • 3 scallions, thinly sliced
  • 1/2 cup dry roasted almonds, chopped (for nut-free, substitute roasted pumpkin seeds or sunflower seeds or hemp seeds)
  • 2 tablespoons good-quality extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice


  • Marinate the shallots. Mix together the shallots with the sumac, vinegar, and salt in a bowl. Use your hands to combine and allow to marinate for at least 15 minutes, or up to 30 minutes.
  • Shaved the cucumber into ribbons using a Y-shaped vegetable peeler. Slice the Little Gem lettuce heads into quarters.
  • In a bowl, combine the shaved cucumbers, parsley, mint, and scallions. Lightly sprinkle with salt. Drizzle the olive oil and lemon juice and gently toss to combine.
  • Transfer the salad to a serving platter or bowl. Top with the quartered lettuce heads. Spread the marinated shallot slices on top and scatter around the chopped almonds. Toss gently and serve.