Parsley – more than just weeds – with Lemon Zest Vinaigrette.
Do you think of parsley as just a throw away garnish on the side of the plate? I did, too.
Once I was with my three-year-old son at a restaurant that has photos on the menu. He pointed at one of the sandwiches and said he wanted to eat that. But he added “But Mom, I don’t want the weeds,” referring to the parsley at the side.
This salad will make you look at the “weeds” in a whole new light. The lemon zest vinaigrette is what makes this salad bright and flavorful. It is a perfect symphony of spring flavors and textures – carrots for sweetness, almonds for crunch and the parsley for earthy tang. And, bonus: parsley is one of the healthiest things you can put in your mouth.
Try this piled next to a grilled meat or even a casserole – so refreshing!
PARSLEY SALAD with Lemon Zest Vinaigrette
4 cups chopped parsley leaves
1 cup grated carrot
1/2 cup toasted almond slices
1 tablespoon toasted sesame seeds (plus more for garnish)
Lemon Zest Vinaigrette, below
Lemon Zest Vinaigrette Mix together: 1 clove garlic, pressed; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/2 tablespoon lemon zest; 3 tablespoons lemon juice; 1/4 cup extra virgin olive oil; and Salt and pepper to taste.
Other salads featuring parsley:
White bean Tuna and Parsley Salad, Kalyn’s Kitchen
Tabbouleh (Bulgur and Parsley Salad), Perfect Pantry
Quinoa Tabbouleh Salad, Kalyn’s Kitchen
Roasted Beet and Farro Salad with Parsley Sauce, Dishing up the Dirt
Parsley Orange Salad, Brooklyn Supper
Lentil Bulgur Salad, The Parsley Thief
Roasted Cauliflower Parsley Salad, The Delicious Life
Carrot, Parsley and Garbanzo Salad, Kalyn’s Kitchen