Creamy Hummus Noodle Soup with Simple Lemon Herb Salad

Ingredients

• 5 oz mixed spring greens (about 5-6 cups, washed and dried)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 cup red onion (thinly sliced)
• 2 tbsp extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp maple syrup (to balance acidity)
• 2 tbsp fresh parsley (finely chopped)
• 1 tbsp fresh dill (finely chopped)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad base

   • In a large salad bowl, combine the mixed spring greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
2. 2

   Make the lemon herb vinaigrette

   • In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and dijon mustard until emulsified.
   • Stir in the maple syrup, chopped fresh parsley, and chopped fresh dill.
   • Season with salt and freshly ground black pepper. Whisk again to combine.
3. 3

   Toss and serve

   • Pour the vinaigrette over the salad just before serving.
   • Gently toss everything together until the vegetables are lightly coated.
   • Serve immediately for the best texture and freshness.