If you’ve never made a salad where parsley is the star, you’re missing out. Beyond tabbouleh, parsley is a salad green in it’s own right.
Just 3 cups chopped (a small salad) contains 62%, 24%, 25%, and 9% of my daily requirements for Iron, Calcium, Zinc, and Vitamin E, respectively. These four vitamins and minerals are the only ones that I have trouble meeting when I track my food in cronometer. More on this later.
The trick to a delicious parsley salad is to create a really fine texture. Last night, I used my handy food processor to chop two bunches of curly parsley.
Then add some finely diced veggies – I used red bell pepper and cucumber. Balance out the tartness of lemon juice with the sweetness of raisins, the creaminess of pine nuts, and the sharpness of shallots. Sprinkle on some freshly ground pepper and dulse flakes and you’re set.