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Parsley & Arugula Salad With Tahini Vinaigrette
Parsley never asked to be relegated to a garnish. Go wild and try it as a salad green when you've got bunches to spare. Paired with peppery arugula and crunchy radishes and mellowed out with smooth tahini and toasted pistachios, this is a dinner salad that won't play second fiddle to everything else on your plate. Got leftovers? Try it tomorrow stuffed into a warm pita with some sliced grilled chicken, topped off with a dollop of cucumber and mint raita.
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Ingredients
- 1 c parsley leaves
- 1 c tender arugula
- 1 lemon
- 4 Radishes, thinly sliced
- 1 shallot, thinly sliced
- 1/4 c tahini
- 1 Tbsp honey (leave out for whole30)
- 2 Tbsp olive oil
- 1/4 c shelled pistachios, toasted until fragrant
- pinch of salt
Instructions
Step 1
In a small bowl, whisk tahini, honey, juice of 1/2 lemon, olive oil and a pinch of salt. Add a little water if necessary to loosen the dressing.
Step 2
In a large bowl, toss parsley, arugula, radish slices, and shallot with tahini vinaigrette, transfer to a platter or serving bowl and scatter pistachios on top.