Four years ago I thought parsley was just a garnish, three years ago an ingredient in Trader Joe’s tabbouleh salad, and just in the last year and a half I’ve been adding it to smoothies of all sorts, including it in or making it the base of my salads. Talk about evolution of healthier eating habits!
The only green in this salad is parsley. Even though I think of parsley as having a strong flavor I really enjoyed it with the toasted sesame oil. I swear I could put that on almost every salad.
There are two types of parsley: curly leaf and Italian flat leaf parsley. I prefer flat leaf parsley, it’s a texture thing. Whichever one you prefer or choose for this salad, know that one bunch of parsley costs between $1 and $2 and yields about 6 cups! That’s value. There’s also value in the numerous benefits of parsley.
- Reduces urinary tract inflammation
- Uterine stimulant
- Aids in digestion, relieves gas, freshens breath
- Increases renal (kidney) function by helping the body dispose of excess fluid by increasing amounts of urine produced
- Good source of vitamins A and C as well as the mineral, iron
- Contains a substance that prevents the multiplication of tumorous cells
- Expels worms
- Good for bladder, kidney, liver, lung, stomach, and thyroid function
- Contains more vitamin C than oranges by weight
Now I’m even more excited about eating it!
How I wash and store my parsley:
The greens I buy at the farmer’s markets or by bunches in the store usually get their ends trimmed and then a series (usually 3) of quick cold water baths in a large bowl. I then run them through a salad spinner to remove excess water. The greens are usually stored in a gallon-size ziploc bag with one paper towel (for collecting excess moisture). I reuse the bags week after week by rinsing them with hot water and letting them hang dry until their next use.
Ready to try parsley as the base green in your next salad?
This was a deliciously savory salad. What started out as 6 cups of parsley, once massaged/tossed, wilted down to 1 1/2 - 2 cups of parsley. A truly amazing way to increase the density of the greens you eat.
- 6 cups parsley (washed & the bottom 2-3 inches of stem removed)
- 1/2 teaspoon or less of sea salt
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 lemon juiced
- 1 teaspoon toasted sesame oil
- 1 teaspoon bragg liquid aminos (or tamari, coconut aminos, nama shoyu)
- 1-2 tablespoons sesame seeds for garnish
- 1/2 avocado, sliced
- Rough chop the parsley and place in a large bowl, add the sea salt and olive oil; toss or massage with clean hands until wilted in appearance.
- Add in garlic, lemon juice, toasted sesame oil, bragg liquid aminos. Mix well to incorporate.
- Empty into your serving bowl and garnish with sesame seeds and avocado.