The Best Parsley Salad I Ever Ate

The Best Parsley Salad I Ever Ate



Some dishes are so unique that each time you serve them, you can feel a shock wave going through the people who eat them for the first time.
It starts with a wow! Then you get reactions like, what is that? And I need to get that recipe, etc.
This parsley salad that may seem like a plain parsley salad is that kind of a dish. A dish that nobody can stay indifferent to it.

I have learned the basic recipe for this parsley salad from a dear close friend of mine, chef Eran Kats – a gifted chef that I sometimes work with on his catering or on meat workshop he passes.
I have added some treats to the salad, but he deserves all the credit.

How much patience do you have?

There are two approaches to handle the parsley. The difference between them is how much time and patience do you have.

The first approach is the fastest – we wash the bunch of parsley and chop it with the stems.
The second approach is to wash the parsley bunch, remove the leaves and discard the stems.

Both approaches are right – thin stems add a little bit of a crunch to the salad, while thick stems can sometimes be annoying to eat. This is why I check the bunch and decide.
If the stems are thin, I use them. If they are thick, I discard them.


The sauce of the salad vinaigrette is a bit sour. The sourness complements the parsley very well.

The amount we make in this recipe is larger than you need for the parsley salad, so you can keep the sauce that is left in the fridge.

Salad with treats

There is a reason why I call this salad a salad with treats.
We add to the salad roasted almonds, roasted sunflower seed, and raisins (the raisins contribute to the recipe).
The almonds and sunflower seeds add some crunchiness to the salad, and the raisins add some sweetness the balances the sourness of the vinegared.

You can play with the treats and add pumpkin seeds, Chinese sugared pecans, cranberries, dried blueberries, etc.

Tip from the chef - How to keep your parsley fresh.

Wash the parsley and dry it well with a lettuce dryer. The drying process is essential for keeping the parsley fresh.
If you don’t have a lettuce dryer, you can wrap the parsley in a towel and spin it hard over your head. The centrifuge forces will help you dry the parsley.

After drying the parsley, you can remove the stems if you like but not cut the parsley.

Line a plastic storage box with a paper towel. Put a layer of parsley on the paper towel. Make sure the parsley is dry!

Cover the parsley with another paper towel and repeat until all the parsley is covered. Finally, close the box with a lid and keep it in the fridge.

This way, the parsley will keep fresh for a few hours. Then, a minute before the guest arrives, all you have to do is pull the parsley from the fridge, add the treats, sauce, and mix. You are ready.

The Best Parsley Salad I Ever Ate

The best parsley salad in the world

Course Tags Salad, Side Dish, Starters
Cuisine Tags Mediterranean, Vegan, vegetarian
Keyword Tags green leaves salad, parsley, parsley salad, salads
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 202 kcal
Author Hanan Evyasaf


For the salad

  • 2 bunch parsley
  • 1/4 cup roasted bleached almonds
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup black raisins

For the vinaigrette

  • 1/2 lemon
  • 2 tbsp vinegar
  • 2 tbsp Dijon mustard
  • 3 cloves minced garlic
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 1 tbsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper


  1. Wash the parsley well and dry it well.

    parsley salad ingredients
  2. Choose the way you want to prepare the parsley: remove the stems or chop the bunch with the stems. 

    Parsley for parsley salad
  3. Place the vinaigrette ingredients in a jar. 

    vinaigrette sauce
  4. Shake well for 20 seconds. taste and fix taste if necessary. 

    vinaigrette sauce
  5. Roast the almonds on a dry pan (do not add oil) for about 2 minutes. keep mixing and tossing the almonds all the time so they won't burn. do not add the almond when they are warm to the salad.Remove the almonds from the pan to a plate and let it cool completely.

    When the almonds are completely cold store them in an airtight container until use.

    roasted almonds
  6. Roast the sunflower seeds on a dry pan (do not add oil) for about 2 minutes. keep mixing and tossing the sunflower seeds all the time so they won't burn. do not add the sunflower seeds when they are warm to the salad.

    Remove the sunflower seeds from the pan to a plate and let them cool completely. When the sunflower seeds are completely cold store them in an airtight container until use. 

    sunflower seeds
  7. Place the parsley in a bowl. keep some of the almonds, sunflower seeds and raisins for garnish and add the rest to the bowl. 

    parsley salad in a bowl
  8. Add a fair amount of the sauce and mix well. taste to see if more sauce is needed. the salad needs a large amount of sauce but not the whole amount we made. 

    parsley salad in a bowl
  9. Transfer the salad to a serving dish and garnish with the almonds, sunflower seed and raisin we kept aside. 

    parsley salad in a coffee cup

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