Bibb Lettuce, Parsley, and Mint Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant Bibb lettuce, parsley, and mint salad is the ultimate refreshing side dish for a warm afternoon. By using a combination of buttery lettuce leaves and a generous amount of fresh garden herbs, this vegan recipe creates a sophisticated flavour profile that is far more interesting than a standard green salad. The addition of thinly sliced cucumber provides a cooling crunch that perfectly complements the zesty citrus notes.
Light and healthy, this dish is an excellent accompaniment to grilled vegetables or as a palate cleanser between courses. Using high-quality extra-virgin olive oil for the dressing ensures a silky texture that coats the delicate leaves without weighing them down. It is a simple yet elegant homemade salad that celebrates fresh, seasonal ingredients.
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Ingredients for Bibb Lettuce, Parsley, and Mint Salad
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 medium head Bibb lettuce, leaves torn if large (6 cups)
1 1/3 cups packed flat-leaf parsley leaves
2/3 cup packed mint leaves
1/2 seedless cucumber, halved lengthwise and thinly sliced
How to make Bibb Lettuce, Parsley, and Mint Salad
Whisk together lemon juice, oils, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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