Parsley Salad With Pine Nuts And Lemon-Tahini Dressing Recipe

Recipe By Slurrp

This parsley salad with pine nuts and lemon-tahini dressing is a refreshing and flavorful dish. The vibrant green parsley leaves are tossed with crunchy pine nuts and drizzled with a tangy lemon-tahini dressing. The combination of fresh herbs, nutty pine nuts, and zesty dressing creates a delicious and healthy salad that is perfect as a side dish or light lunch. The flavors are balanced and the textures are satisfying, making this salad a crowd-pleaser.

4.7
15 Rating -
Rate
Vegdiet
20minstotal
20m.total
Parsley Salad With Pine Nuts And Lemon-Tahini Dressing
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Ingredients for Parsley Salad With Pine Nuts And Lemon-Tahini Dressing Recipe

  • 1/4 bunch Fresh Parsley Leaves
  • 0.06 cup Pine Nuts
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Tahini
  • 1/2 tablespoon Olive Oil
  • 1/4 Clove Of Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Parsley Salad With Pine Nuts And Lemon-tahini Dressing Recipe

Cooking Directions

  • STEP 1.Start by washing and drying a bunch of fresh parsley leaves. Remove any tough stems and chop the leaves into bite-sized pieces.
  • STEP 2.In a dry skillet, toast the pine nuts over medium heat until they are golden brown and fragrant. Be careful not to burn them.
  • STEP 3.In a small bowl, whisk together the lemon juice, tahini, olive oil, garlic, salt, and pepper to make the dressing.
  • STEP 4.In a large bowl, combine the chopped parsley and toasted pine nuts. Drizzle the dressing over the salad and toss to coat evenly.
  • STEP 5.Serve the parsley salad with pine nuts and lemon-tahini dressing immediately, or refrigerate for later. It can be stored in an airtight container in the refrigerator for up to 2 days.
  • STEP 6.This salad pairs well with grilled chicken or fish, and can also be enjoyed on its own as a light and refreshing meal.

Cooking Tips

  • Make sure to dry the parsley leaves thoroughly after washing to prevent the salad from becoming watery.
  • Toasting the pine nuts enhances their flavor and adds a nice crunch to the salad. Keep an eye on them while toasting to avoid burning.
  • Feel free to adjust the amount of lemon juice and tahini in the dressing to suit your taste preferences.
  • For added texture and flavor, you can sprinkle some crumbled feta cheese or chopped roasted red peppers over the salad before serving.

Storage and Serving

  • This parsley salad is best served fresh, but it can be refrigerated for up to 2 days.
  • If making ahead, store the dressing separately and toss it with the salad just before serving to prevent the parsley from wilting.
  • To serve, you can garnish the salad with a sprinkle of toasted pine nuts and a drizzle of extra lemon-tahini dressing.
Nutrition
value
168
calories per serving
6 g Fat10 g Protein17 g Carbs6 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    10g
  • Carbs
    17g
  • Fiber
    6g

MacroNutrients

  • Carbs
    17g
  • Protein
    10g
  • Fiber
    6g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    435mg
  • Iron
    9mg
  • Vitamin A
    4065mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    300mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    202mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    2mg
  • Phosphorus
    177mg
  • Selenium
    16mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp