Lemon Parsley Marinated Vegetable Salad

Brynie Greisman Brynie Greisman
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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.

5h 8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Low Fat Low Carb Passover Parve

Directions

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.

Credits

Notes:

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.

Description:

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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brynie greisman colorful courgettes healthy kosher for passover lemon make ahead marinated salad marinated vegetables parsley Pesach vegetable salad
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1 Comment

Devorah Kravitz •

How long in advance can this be made with it still looking and tasting good?

Raquel Malul Kosher.com Team •
Reply to Devorah Kravitz

I would say this could be made 3 days in advance,