Recipe: Onion and Parsley Salad
Enjoy today’s guest post by Naomi Kooiker.
Scott asked for a short bio, so here it is. My name is Naomi and I’m a 20-year old student. I (mostly) eat a Paleo diet and I’ve struggled with the practical side of things. Figuring there must be some other people struggling too, I set up a blog to post about things like motivation, tips, random food and exercise related thoughts, but mostly just recipes, recipes and some more recipes. You can find my website at My Paleo Kitchen.
While the smart guys like Scott cover theory, research and other great sources of information, I’ll just stick to the practical side of things. We all hate eating the same thing day after day, so there is always need for new recipes. Since we can never eat enough veggies, I’ll be sharing the salad I recently got addicted too.
Onion and Parsley salad
Prep time is 5 to 10 minutes depending on how good you are with your chopping block 
Ingredients
- Big leaved fresh parsley, 1 hand filled with stems
- 1 big onion
- 2 big tomatoes
- 2 lemons
- 2 tablespoons olive oil
Instructions
Roughly cut up the parsley. The onions need to be sliced very, very thin. Also go for tiny pieces of tomato, we really want all these flavours to blend. Toss all these ingredients into a salad bowl and add the oil and juice of your lemons. It needs to be nicely sour. Give it a toss and you’re done!
Some notes
- You won’t have onion breath, parsley cancels that out.
- Parsley is in season right now, shop around and you can find something cheap.
- I’m very low-sodium, but if you’re not, add some salt- it’s lovely.
- To avoid getting lemon pips into your salad, hold your hand over it while you’re squeezing it. The juices will flow right past.
[Editors Note: I made this salad last Saturday to go with some burgers I cooked up for my friends. The salad went over very well, 4 of us dispatching 1.5 batches of it. It has a nice, light summery flavor and isn't overpoweringly onion-y as I expected it to be. Definitely add this one to your recipe file]
About Scott
Scott Kustes loves to cook and loves to eat. He started Real Food University to help you get maximum enjoyment out of the meals that you eat. To find out more about how he has rebelled against the fast food culture and counting calories or carbs, join the Real Food Revolution.
4 Reader Comments
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Looks great Naomi!
Good Stuff Naomi!
Marc
Thanks Greg and Marc! And thanks Scott for letting me share, it’s really odd seeing my name up there, but kinda fun
Just saw this. Lovely, simple recipe. Looks like it is basically tabouli (the Middle Eastern parsley and bulger-wheat salad) without the bulger wheat! Fantastic! I shall try it when I can get ahold of some good tomatoes again (hard to do in winter time).