Parsley Salad

Yes, it’s inspired by the #tabouleh/ tabbouleh/tabbouli salad.

So it happens that I love parsley but I’m not very good friends with couscous….yet.

You can make this with quinoa instead of couscous or bulgur wheat, but I was looking for a very simple salad to go with my https://pickthecook.wordpress.com/2014/02/06/baked-sunny-side-up-avocado/.

tab

INGREDIENTS:

2 cups chopped parsley
1 large riped tomato
1/2 red onion
2 tbs lemon juice (or less if you don’t like sour)
pink salt & pepper
1/2 tbs dried mint (or fresh mint)
2 tbs olive oil

Chop the tomato and the onion as thin as you can and combine them with the parsley.

Make a vinaigrette combining the olive oil with the lemon juice, salt &pepper and mint in a jar.

Add the vinaigrette to the salad and by now your egg is ready as well.

ENJOY! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s