Quick Parsley Salad

Name: Quick Parsley Salad
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; 2 tablespoons lemon zest; 1 teaspoon honey; 2 teaspoons sesame oil (dark or toasted); 6 tablespoons walnut oil; 1 pinch salt; 2 quarts fresh flat leaf parsley (4 oz); 3 tablespoons toasted sesame seeds

Vegan Vegetarian

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Ingredients

2 tablespoons lemon juice ⓘ
2 tablespoons lemon zest ⓘ
1 teaspoon honey ⓘ
2 teaspoons sesame oil (dark or toasted)
6 tablespoons walnut oil ⓘ
1 pinch salt
2 quarts fresh flat leaf parsley (4 oz) ⓘ
3 tablespoons toasted sesame seeds ⓘ

Instructions

Whisk first 5 ingredients to make dressing.
Add parsley and sesame seeds and toss to coat.
Refrigerate for 1/2 hour.
OR put in a sealed bag, refrigerate, and serve up to 3 weeks later.

Nutrition & Diet Analysis (per serving)

667 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 4.6g 9% DV

Total Fat 62.4g 80% DV

Carbs 27.8g 10% DV

Fiber 3g 11% DV

Sugar 21g 42% DV

Electrolytes

Sodium 9700.5mg 100% DV

Potassium 160mg 3% DV

Vitamins & Minerals

Vitamin C 0.1mg

Calcium 253.3mg 19% DV

Iron 3.8mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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