Sabzi and Pomegranate Salad

Inspired by the classic Sabzi Khordan platter of herbs, our version includes sliced almonds and fresh pomegranate to add a fresh and herby side to your favorite meals. Dressed with a bright sumac vinaigrette, the salad works well as an appetizer or side dish.

Author

Helen Park

Servings

4-8

Category

Appetizer

Side Dish

Ingredients

• 1 bunch radish, cleaned, trimmed, and sliced
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1 cup dill, large stems removed
• ½ cup basil leaves, large leaves torn into bite-sized pieces
• 1 cup mint leaves, large leaves torn into bite-sized pieces
• ½ cup scallion, thinly sliced
• 1 cup pomegranate arils
• ½ cup toasted almonds or Sillery Almonds
• ½ cup Sumac Vinaigrette
• ½ cup lemon juice
• ½ cup olive oil
• 1 tsp fine sea salt
• 1 tsp Sumac
• 1 tsp black pepper, ground
• 1 tsp granulated onion
• Measure the ingredients in a clean jar with a leakproof lid. Shake to blend well.
• 1 cup sliced almond, raw unseasoned (100g)
• 1 tsp Sillery blend
• ¼ tsp fine sea salt
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• 1 tsp vegetable oil
• Preheat oven to 300° F.In a small mixing bowl, mix all ingredients to combine well.Pour out onto a baking tray (parchment optional) in a single layer and bake for 10 minutes or until just golden brown, turning and stirring halfway.Remove the tray of finished nuts from the oven and cool completely.Store in an airtight container or jar.

Directions

1. Arrange all of the ingredients on a platter.
2. Drizzle on the Sumac Vinaigrette and Sillery spiced almonds when ready to serve.