• clean kitchen towel
• large bowl
• salad utensils

• 3 c fresh spinach
• 1 c arugula
• 4-6 celery or lovage leaves
• 6 mint leaves
• ¼ c flat parsley leaves
• ¼ c basil leaves
• ¼ c dill
• 2 scallions, thinly sliced
• pinch salt
• 1 T olive oil
• 1-2 t lemon juice

Tear or chop the spinach, arugula, celery, mint, and basil leaves into bite-sized pieces.

Toss everything but the oil and lemon juice.

Drizzle the olive oil and lemon juice over the salad, toss, and serve.