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Fresh Parsley Salad

Delicious and Refreshing

I love this salad so much, I eat a whole parsley bunch myself

Fresh Parsley Salad

Parsley is known for aiding in digestion.

While also providing twice the Vitamin C of an orange, more iron than spinach and is also an antioxidant.


If you cannot use your parsley right away, I recommend putting the parsley with stems in a glass of water, as you would a bouquet of flowers. Changing out the water daily and cutting the stems slightly. If the green parsley begins to turn yellow you need to use it right away.


Begin by removing leaves from stems and washing the leaves in a cold water bath. I put the parsley leaves in a bowl of cold water and swish around with my hand a bit, remove the leaves from the water, replace the water with fresh and repeat. Washing the leaves this way is gentle and will not bruise the delicate parsley leaves.

Make sure leaves are completely dry. You can do this by using a salad spinner or placing the leaves on paper towel and gently patting dry the best you can. Then put the leaves on a new dry paper towel and let air dry for a few. I would advise against leaving the leaves out for days, the leaves will turn yellow and go bad from air and light.


  • 1 Bunch of Italian Flat Leaf Parsley

  • 1/4 Cup Olive Oil, enough oil to moisten

  • 1/2 Lemon, squeezed for juice

  • 1/4 Tsp Pepper, to your liking

  • 1/4 Tsp Salt, to your liking

  • 1/4 Cup Parmesan Cheese Shaved, Plus More for Garnish

Just before serving, drizzle parsley with olive oil and the juice of half of a lemon. Then toss with a generous amount of shaved Parmesan Cheese, season with salt and pepper to your liking. Top salad with more shaved Parmesan Cheese and serve.



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