Winter Parsley Salad

Winter Parsley Salad

Parsley is in abundance where I live right now and I was thinking to make tabouli, except tomato season is long gone and I cannot bring myself to buy a GMO tastless tomato from the market, so I thought I’d try with out them, also without burgul/bulgar since I no longer eat wheat.

This salad made a great side to the chicken and rice dish I made it for, I didn’t notice much difference from the traditional tabouli, especially since it had a nice crunch from the minced onions.


  • 3 C parsley leaves, washed and chopped fine
  • 1/2 small onion, minced
  • 1 Tbs. dry mint or 1/4 C fresh mint, chopped fine
  • 6 Tbs. lemon juice (fresh squeezed)
  • 3 Tbs. EV olive oil
  • 1/4 tsp. unrefined salt (or to taste)


  1. Mix everything together and let it rest at least 30 minutes before eating.



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