mustard greens salad + lime and za’atar dressing

mustard greens salad + lime and za'atar dressing | punctuated with food

Where I used to farm, we grew a mustard green called Purple Osaka that initiated my love affair with these under-appreciated greens. What started out as plum-tinted, mildly spicy baby greens grew into vibrantly purple leaves with a huge horseradish kick. The first time I sampled one in the field, my mind started buzzing with the culinary options: julienned and mixed into potato or egg salad, in place of lettuce on a roast beef sandwich, and, of course, as a base for a lively salad.

This is not a salad for those who prefer their greens as a relatively neutral base for add-ins and dressings. Especially if you use mature or late-season mustard greens, expect a wasabi-like punch that permeates and punches up the other ingredients. I love that the sweet apricot, tangy pickled onions and pistachios not only add contrasting flavors and textures but also gorgeous gem colors.My default salad dressing is a mustard vinaigrette that I felt would be redundant here, so I made a lime and za’atar dressing that ties it all together.

mustard greens salad + lime and za'atar dressing | punctuated with food

Mustard Greens Salad

1/2 small red onion, thinly sliced
1/4 c red wine vinegar
1/4 c water
1/2 tbsp kosher or sea salt
1/2 tbsp honey
1 bunch mustard greens, chopped, or baby mustard greens (about 6 cups)
1/3 c pistachios
1/4 c dried apricots, chopped
lime and za’atar dressing, recipe below

1. Pickle the onion. In a small bowl, stir together the red wine vinegar, water, salt, and honey. Add the red onion and allow to sit for at least 10 minutes.
2. In a large bowl, toss together the mustard greens, pistachios, apricots, and red onion. Drizzle the lime and za’atar dressing and gently toss until evenly coated.

Serves 2-4

Lime and Za’atar Salad Dressing

juice of 1 lime
1/4 tsp kosher or sea salt
1 tsp za’atar
1/4 c good quality extra virgin olive oil

In a medium bowl, stir together the lime juice, salt, and za’atar. Slowly whisk in the olive oil until emulsified.

mustard greens salad + lime and za'atar dressing | punctuated with food


  1. This looks lovely. I have recently been getting into salads… will be trying this…. love your pictures

    • sarah June 13, 2013

      Thanks Tracy!

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