Lemon Parsley Marinated Vegetable Salad

Brynie Greisman Recipe By
  • Cooking and Prep: 5 h
  • Serves: 8
  • No Allergens

A beautiful, colorful, easy salad to enhance any meal. It’s light and refreshing and goes well with fish, chicken, or meat, or basically anything.

Ingredients (14)

Salad

Start Cooking

Prepare the Salad

  1. Place all vegetables into a large bowl.

  2. Chop parsley in a food processor fitted with a knife attachment. (You should get four to five tablespoons.)

  3. In a small bowl, combine the parsley, lemon juice, oil, sugar or substitute, salt, and pepper. Taste and adjust seasoning if necessary. Whisk together until well mixed.

  4. Pour over vegetables and toss to coat.

  5. Cover and refrigerate overnight, or at least four to six hours.

  6. Garnish salad with shredded radish if desired.

Note:

I slice all the vegetables in the food processor so they’re nice and thin. This salad works with peeled vegetables as well. The color isn’t as vibrant, but the taste isn’t compromised.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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