This Parsley and Garlic dressing also makes a great salsa. It’s is one of the most resourceful salsasin our culinary repertoire, so simple and full of flavor. If you want to embrace healthier eating habits this year, use this salsa to give a twist on eggs for breakfast, marinate your vegetables, tofu, or seafood, enjoy it as a dressing for salads with some lemon juice, bring to a party as a dip with some crudités, use as a spread for sandwiches instead of mayo or serve as a condiment for a cheese platter. Your creativity is the limit! We enjoy it with our Mexican Quinoa which has jalapeño and avocado for a spicy and smooth twist.
Ingredients
Ingredients for the Salad
4cupsquinoa- cooked
½cupsweet bell pepper- green or yellow, finely chopped
¼cupspring onions- chopped
2cupscorn kernels- cooked and cooled
1cupcherry tomatoes- cut in half
¼cupsundried tomatoes- chopped
¼cupmint- chopped
¼cupparsley- chopped
¼cuppumpkin seeds
1jalapeño- seeded and minced
Salt and pepper- to taste
1largeavocado- cut in cubes
2edible flowers- to garnish
1.5cupsparsley-garlic dressing
Ingredient for the Parsley Garlic Dressing
6garlic cloves-peeled
¼cupapple cider vinegar
1tsphoney
½tspsea salt
2cupsparsley leaves
Zest of 1 lemon
½cupextra virgin olive oil or avocado oil
Instructions
Salad Method
In a large bowl combine the quinoa, bell pepper, spring onions, corn kernels, cherry tomatoes, sundried tomatoes, mint, parsley, pumpkin seeds and jalapeño.
4 cups quinoa, 1/2 cup sweet bell pepper, ¼ cup spring onions, 2 cups corn kernels, 1 cup cherry tomatoes, 1/4 cup sundried tomatoes, 1/4 cup mint, 1/4 cup parsley, 1/4 cup pumpkin seeds, 1 jalapeño
Season with the parsley garlic dressing and season to taste with salt and pepper.
Salt and pepper
Allow the salad to marinate for 30 minutes refrigerated
Serve cold, topped with avocado cubes, and freshly chopped parsley and mint.
1 large avocado, 2 edible flowers
Dressing Method
Place the garlic, vinegar, honey and salt in the blender and process until a paste.
1.5 cups parsley-garlic dressing, 6 garlic cloves, 1 tsp honey, 1/2 tsp sea salt, 1/4 cup apple cider vinegar
Add the parsley leaves, lemon zest and the olive oil and pulse a couple times to combine the ingredients until having a smooth texture.
2 cups parsley leaves, Zest of 1 lemon, 1/2 cup extra virgin olive oil or avocado oil
Use immediately or add the dressing in a mason jar or an airtight container and keep refrigerated and use within a couple days
Enjoy!
Spa Index Kitchen Notes
One serving of salad and dressing is rich in Vitamin A, B6, C, K, Copper, Manganese, Folate, and Fiber!
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