This bowl is thought to enhance the aroma and flavor of aromatic herbs, which explode in the spring and summer with their pungent and balsamic aromas.
I love the flavor of fresh aromatic herbs and I like to put them in salad like any other green leaf (baby spinach, valerian, kind or other). I think this contributes to making a salad a dish no monotonous at all, because every bite will give every time off different aromas and flavors.
In this specific case, since the quantity of aromatic used still remains small, I will not dwell on their properties, when on another equally important aspect. Their ability to make a dish tasty and take the place of the salt.
The use of aromatic (fresh or dried) can in fact be an excellent alternative to salt in the kitchen and generally allows to decrease the quantity usually used, thus promoting a healthier and lighter diet.
In short: they are a ploy to decrease the salt.
Our bowl as follows:
1 handful of coriander leaves 2 stems of dill 20 mint leaves 20 basil leaves 2 tablespoons of savory leaves 1 cups of thinly cut green cabbage 6 ripe Piccadilly tomatoes 2 ripe avocados 2 purple spring onions 4 tablespoons of toasted sesame seeds (dry) 2 tablespoons of umeboshi acidulate 2 tbsp lemon juice 4 tablespoons of extra virgin olive oil
We clean the herbs with a cloth, removing any dust or soil from the leaves (this only if they are in a protected environment, if they are within reach of animals, better rinse them with water and then dry them).
We wash the piccadilly and cut them into 4 parts. We wash and cut the thin thin hood and spring onion. We peel and dice the avocados. We mix all the vegetables, leaving the avocado on top.
For the dressing we emulsify the liquids with the help of a fork or a small whisk and distribute them on our bowl. We complete with the toasted sesame seeds.