PARSLEY & ARUGULA SALAD WITH TAHINI VINAIGRETTE
JANUARY 31, 2020
Parsley plays a starring role in this stunner of a salad.
Parsley never asked to be relegated to a garnish. Go wild and try it as a salad green when you've got bunches to spare. Paired with peppery arugula and crunchy radishes and mellowed out with smooth tahini and toasted pistachios, this is a dinner salad that won't play second fiddle to everything else on your plate. Got leftovers? Try it tomorrow stuffed into a warm pita with some sliced grilled chicken, topped off with a dollop of cucumber and mint raita.
Radishes, thinly sliced
shallot, thinly sliced
honey (leave out for whole30)
shelled pistachios, toasted until fragrant
In a small bowl, whisk tahini, honey, juice of 1/2 lemon, olive oil and a pinch of salt. Add a little water if necessary to loosen the dressing.
In a large bowl, toss parsley, arugula, radish slices, and shallot with tahini vinaigrette, transfer to a platter or serving bowl and scatter pistachios on top.