Lunch/ Fodmap

Caperberry Parmesan Dill Salad

Caperberry Parmesan Dill Salad

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Serves: 4 Cooking Time: 8 min


  • 6 cups organic spring mix pre washed salad
  • 6 tbsp sliced Parmesan cheese
  • 8 tablespoons organic hemp seeds
  • 3/4 cup un-chopped and washed Dill fronds
  • 4 tbsp chopped and washed organic cilantro
  • 16 Caperberries, stems removed and sliced
  • 4 tbsp Braggs Apple Cider Vinegar
  • 8 tbsp organic Extra Virgin Olive Oil
  • Maldon Sea Salt flakes & Freshly Ground Pepper



Place greens and cilantro in the serving bowl and top with cheese and hemp seeds


Place Dill fronts on top of cheese and then toss the sliced Caperberries around. Season entire salad with Maldon sea salt and fresh pepper.


In a separate bowl whisk the vinegar and oil before pouring over salad, serve un tossed.

Get ready to have your mind blown. Sometimes simple is just better and this salad could not be easier to assemble in a pinch. I took a bit of a hiatus from mixed salad greens because I was involved in a torrid affair with arugula for months. It is at this point that I must thank Whole Foods for not having my brand of arugula otherwise this salad would not be the same and so family size mixed salad greens it was. The mixed greens have a bunch of different textures from bitter radicchio, to sweet kale, crisp romaine, tender watercress and yes, a bit of peppery arugula. That bed gets partnered with the sensual parmesan and delicate hemp seeds. The dill and caperberries play off each other for dominance, one tender with a kick, the other with a soft exterior and crunchy bite. After the salad gets assembled the olive oil and vinegar bind it all together in perfect harmony. Turned on a bit by a salad? Good, food should be fun.

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