Parlsey & Mint Salad (Edit recipe)

As the temperatures rise and the days grow longer, there's nothing quite like a refreshing salad to cool you down. This recipe is not only incredibly easy to make but also packed with fresh flavors like Parsley and Mint. This dish is perfect for lunch, a light dinner, or as a side to compliment your BBQ spread. Not to mention, this salad continues to marinate and is great for meal preps! Provecho amigos!

15 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	491
Fat:	28 g
Carbohydrates:	44 g
Protein:	21 g
Cholesterol:	0 g
Sodium:	3720 mg
Fiber:	16 g
Sugars:	10 g
Calculated per serving.

by The Hangry Latina

Serves: 2

Ingredients

Salad

1 whole Persian Cucumber, diced into smaller cubes
0.25 cup Cilantro, finely diced
1.5 cup Flat Leaf Parsley, finely diced
0.25 cup fresh Dill, finely diced
0.25 cup Mint Leaves, make sure they're fresh & finely chopped
0.25 cup Red Onion, Sub for a shallot
1 pinch Salt, to taste

Dressing

0.25 cup Lemon Juice, highly recommend using fresh juice
0.25 cup Olive Oil
2 Tbsp distilled White Vinegar
1 Tbsp Salt, to taste
1 tsp Onion Powder
1 - 2 Tbsp Nutritional Yeast

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Finely chop all ingredients for salad and place in large bowl.
2. Using a jar or bowl, mix together all dressing ingredients. I mix the wet ingredients first then add all my dry. (See my notes below on dressing)
3. Carefully dress your salad and lightly toss.
4. Place in fridge for at least 15-20 minutes, serve chilled. Provecho!