Onion and Parsley Salad

This makes a great topper to salad, served with endive leaves, over tofu or with lentils.

• 4 Tablespoons finely chopped mint
• 1 large red onion, halved and thinly sliced lengthwise
• 2 cups lightly packed flat-leaf parsley leaves
• ¼ cup extra-virgin olive oil
• One lemon -fresh lemon juice and lemon zest
• salt & pepper to taste

In a medium bowl, mix together mint, onion, parsley, oil, juice, and zest, and toss until evenly combined. Serve immediately over tofu, lentils or as a dip with endive.