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.

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