Red Onion, Parsley and Preserved Lemon Salad

Give yourself an energy boost with this red onion, parsley and preserved lemon salad, so refreshing it’s practically a tonic. Dark, vitamin-laden flat-leaf parsley (Continental parsley) and salty preserved lemons full of sunshine and brighter days chase away the winter blues (and colds) with just a bit of chopping and tossing.

Red Onion, Parsley, and Preserved Lemon Salad
Prep time: 
Total time: 
  • 3 tablespoon olive oil (a nice and fruity one if possible)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 small red onion, thinly sliced
  • 2 heads flat-leaf parsley
  • 12 large mint leaves (optional)
  • 2 preserved lemons
  1. For the dressing - In a small bowl or measuring cup, combine the oil, lemon juice, garlic (if using), salt, and pepper. Set aside.
  2. For the salad - Remove and discard the large stems from the parsley. Coarsely chop the leaves and put them in a large salad bowl. Add the sliced red onion. Cut the mint into thin strips and add them to the parsley, if using.
  3. Remove and discard the lemon flesh from the preserved lemons, rinse the rinds, and chop them finely. Add to the salad bowl and toss to combine. Drizzle the salad with the dressing and toss thoroughly to combine everything evenly.
You'll find preserved lemons in Middle Eastern and gourmet groceries, or, for the best results, make your own.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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