Parsley is the richest source of vitamin C of all foods. In addition to vitamin C, it also contains a large amount of vitamins A and K and other antioxidants. A salad in which the main ingredient is parsley, seasoned with olive oil for assimilation of vitamins, provides the daily health requirement for bones, eyes, skin and other parts of our body. If this salad accompanies a grilled steak, we’ve got your iron needs covered, too.
In this salad I also used other herbs and vegetables (remember my article where I talk about the diversity of leaves we can use in salads?). Those who are not used to the strong taste of parsley can start with this mixture, but this salad can be made with just parsley.
Ingredients
- A bunch of parsley
- A handful of green onion leaves
- A few dandelion leaves
- A few stalks of purslane
- A few lettuce leaves
- A grated carrot
- A grated gherkin
- A teaspoon of olive oil
- A teaspoon of apple cider vinegar
- A pinch of salt
Recipe Method
Finely chop all the leaves, mix them with the grated vegetables, season with oil, apple cider vinegar and salt… and that’s it.
I’ll tell you a simple trick: it’s best to mix in salads with your hands, not with spoons, forks or other utensils. All the ingredients will interpenetrate evenly, soak up your energy, and thus you will have a tasty and easy-to-digest food 😊.
