Eat Veggies, save the planet


Simple Parsley Salad
September 6, 2015, 7:04 pm
Filed under: recipes

Last week Hanaleah took me to Woodland’s Vegan Bistro, one of the top-rated vegan restaurants in Washington D.C. The best thing I had there was the parsley salad. When I got to Germany this week I wanted to make it, so I googled various parsley salads and created this recipe.

Serves 4.

Ingredients:

  • 2 ounces of parsley leaves (Pull the leaves off the stems but no need to chop them.)
  • 1 small red onion, thinly sliced
  • 2 carrots, grated
  • 2 Tbsp. freshly squeezed lemon juice
  • zest of one lemon (optional)
  • 4 tsp. olive oil
  • 1/8 tsp. salt
  • 1/4 cup toasted pumpkin seeds

Instructions:

  1. Toast pumpkin seeds on medium heat in cast iron pan for about 5 minutes. Stir frequently. Don’t burn.
  2. Put lemon juice, olive oil, and salt in bowl. Stir. Add parsley, carrots, and onions. Stir.
  3. Let sit for 30 minutes to let flavors meld.
  4. Add pumpkin seeds and serve.
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1 Comment so far
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[…] my mom was here a few weeks ago she made an excellent parsley salad. It was made from parsley leaves (lots!), grated carrots, red onions, and a simple lemon dressing. […]

Pingback by How to improve your salads — add parsley | The captious vegetarian




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