Hi-Ya !
From the green leafs in my smoothies, in my salads or as a side dish I consume a healthy amount of leafy greens. For my salads I typically go with romaine, kale, red/green leaf or a spring mix, but I decided to go with a different green for this salad recipe. PARSLEY !!
Why parsley ? I love Mediterranean cuisine and there are 2 salads that I tend to order when I can find a good Middle-Eastern restaurant.... Tabbouleh Salad and Fattoush Salad.
They both have have fresh ingredients like, tomatoes, cucumbers and onions. Tabbouleh star ingredient (in my opinion) is the bulgur wheat. The star ingredient in the Fattoush salad (in my opinion) are the pita chips. They both are dressed with fresh squeezed lemons....yum !
Let's get started......
There are lots of fresh ingredients in this salad, so there will be lots of chopping to do.
Chop- Chop !!
Flat Italian Parsley
(*I replaced Bulgur with Quinoa)
Ingredients for Parsley salad
Serving 1
- 1 bunch of fresh Italian Parsley, stems removed and chopped
- 2 Roma tomatoes, diced
- 1/4 cup diced English cucumbers
- 1/2 small red onion, diced
- 1/4 cup of fresh mint leaves, chopped
- 1/2 cup of cooked Quinoa
Ingredients for lemony-garlicky vinaigrette
- 1-2 garlic cloves
- Juice of (1) lemon
- 1/8 tsp of red pepper flakes
- 1/4 cup of walnut oil
- pinch of sea salt & pepper
Instructions
- Cook Quinoa per directions on package. Set aside to cool.
- Whisk the garlic, lemon juice, red pepper flakes and salt in small bowl. Slowly whisk in walnut oil. If you don't have walnut oil in your pantry you may use extra-virgin olive oil. Add salt and pepper to taste.
- Combine all of your salad ingredients (quinoa, tomatoes, cucumbers, red onions, mint and parsley) into a large bowl.
- Stream about 1/2 of the vinaigrette on the salad and toss to coat. Add more if desired.
** You can enjoy this salad as a side dish or you easily make this salad your main dish by adding cubed grilled chicken breast. On occasion I add feta to this salad.
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