Sorry, lettuce. This is why parsley should be the star of a salad.

When you start to think of tender herbs — parsley, basil, cilantro, mint, dill — as a main ingredient rather than just a garnish, it opens up a world of possibilities. These herbs are similar nutritionally to other leafy vegetables, brimming with vitamins A, C and K, and plant compounds called polyphenols that have antioxidant and anti-inflammatory properties. Plus, they are packed with flavor, so why not make the most of them?

Many global foods center on fresh herbs. There are salads such as tabbouleh made with copious amounts of parsley, and Thai herb salads that combine cilantro, mint and Thai basil, as well as sauces such as basil pesto and parsley-based chimichurri.

Thinking of herbs as a starring character can elevate the simplest home meals. Add handfuls of tender herbs to a simple green salad, pile mint or basil on a basic tuna or turkey sandwich, stir chopped herbs into scrambled eggs, and experience how this simple addition takes a dish from good to great. Herb-centric salads also bring a fresh element to family meals.

In this salad, parsley — with its mild, springlike freshness — takes the lead. You need 4 cups of it, which might seem like a lot of leaf-plucking at first glance, but it’s okay to include some tender stems, so don’t feel like you have to be too precious about separating each leaf. The tougher stems, which should be removed, are excellent in a soup stock, so add them to your bag of vegetable scraps.

The herb is chopped and tossed with crisp, diced cucumber, crunchy toasted walnuts and sliced scallions in a lemon and olive oil dressing. It can turn an everyday meal into one that feels special. Enjoy it topped with roasted chicken, boiled egg or tuna; stuff it in a pita with hummus; or use it on a sandwich instead of, or in addition to, the usual lettuce and tomato. It’s a versatile salad that proves herbs can and should get the star billing they deserve.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at elliekrieger.com.

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Parsley Salad With Cucumber and Walnuts

4 cups coarsely chopped fresh flat-leaf parsley leaves and tender stems (from two 3½-ounce bunches)

3 mini cucumbers (10 ounces total), finely diced (1½ cups)

4 medium scallions, thinly sliced (generous ½ cup)

½ cup walnut halves and pieces, toasted and coarsely chopped

3 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest (from 1 lemon)

3 tablespoons fresh lemon juice (from 1 to 2 lemons), plus more as needed

¼ teaspoon plus ⅛ teaspoon fine salt

¼ teaspoon freshly ground black pepper

In a large bowl, toss together the parsley, cucumbers, scallions and walnuts. At this point, the mixture can be covered and refrigerated for up to 1 day.

At least 15 minutes, and up to 2 hours, before serving, add the oil, lemon zest and juice, salt, and pepper to the parsley mixture. Toss well and let sit for at least 15 minutes so the parsley leaves soften a bit and the flavors meld. Taste and season with more lemon juice, if desired, then serve.

Servings: 8 (makes about 5 cups)

Make ahead: The parsley, cucumber, scallions and walnuts can be combined and refrigerated for up to 1 day in advance. The dressed salad needs to rest for at least 15 minutes, and up to 2 hours, before serving.

Substitutions: For mini cucumbers, use ½ English cucumber, seeded and finely diced. For walnuts, use other nuts, sunflower seeds or hulled pumpkin seeds (pepitas).

Nutritional facts per serving (generous ½ cup): Calories: 110, Fat: 10 g, Saturated Fat: 1 g, Carbohydrates: 5 g, Sodium: 124 mg, Cholesterol: 0 mg, Protein: 2 g, Fiber: 2 g, Sugar: 1 g.

— Ellie Krieger