Lime And Lovage Recipe

Make the dressing

In a small bowl or jar, combine 3 tbsp fresh lime juice, 1 tsp finely grated lime zest, 1 tsp honey, and 1 tsp Dijon mustard. Add the minced garlic. Whisk while slowly streaming in 4 tbsp extra-virgin olive oil until emulsified. Season with 1 tsp sea salt and 1 tsp black pepper. Taste and adjust acidity or sweetness (add a little more honey or lime) to preference. Set aside.

Prepare greens and aromatics

Wash and thoroughly dry 6 cups baby romaine or mixed leaves. Remove any thick stems from lovage and roughly chop the leaves to measure 1 cup packed. Place the greens and lovage in a large salad bowl.

Slice vegetables

Thinly slice cucumber to yield about 1 cup and thinly slice 4 radishes. Thinly slice 2 spring onions (white and green parts). Add cucumber, radishes, and spring onions to the bowl with the greens.

Add avocado and cheese

Cut 1 ripe avocado into 1/2-inch cubes and add gently to the bowl to avoid mashing. Crumble 1 oz feta cheese and sprinkle over the salad.

Add crunch

Scatter 1 tbsp toasted sliced almonds over the salad for texture. If almonds are not toasted, toast in a dry skillet over medium heat, stirring, for 2–3 minutes until fragrant and lightly colored; cool before adding.

Dress the salad

Pour the prepared dressing over the salad — start with about 3/4 of the dressing and toss gently but thoroughly with salad tongs or clean hands to coat leaves, lovage, and vegetables evenly. Taste and add remaining dressing if desired.

Transfer salad to a serving platter or keep in the bowl. Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle 1 tsp flaky sea salt evenly, and serve with 2 fresh lime wedges on the side for extra brightness. Serve immediately so the leaves stay crisp.