Wonderful Parsley Salad
Prep. Time
10 minutes
Cook Time
-
Servings
2-3 plates
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.
Ingredients
For the Salad
1 bunch of parsley
2 tbsps vegan feta crumble
2 tbsps craisins
2 tbsps walnut pieces
For the Dressing
4 tbsps extra-virgin olive oil
2 tbsps freshly-squeezed lemon juice
1 tbsp raspberry syrup (or silan/maple)
1 tsp mustard
1/2 tsp salt
Instructions
Thinly chop the parsley, while removing the stems, and add to a medium serving bowl.
Spread the cheese and the walnut pieces on top.
Make the dressing: in a small mixing bowl, combine the dressing ingredients and whip until a creamy thick dressing is formed.
Drizzle the dressing on top of the salad when ready to serve.
Notes
Substitute walnuts with pecans or almonds, if preferred or for allergy-reasons.
Substitute the raspberry syrup with silan or maple syrup, to align with your pantry.
Other dried fruits can pair well here to replace the craisins, if needed, including sliced dried figs or raisins.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.