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.