Recipe courtesy of Amy Thielen

Parsley Salad with Toasted Almonds and Lemon

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings



  1. Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
  2. Reheat the rice until steaming. (I just microwave it for a few minutes.)
  3. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
  4. Serve, garnished with a couple dashes of hot paprika if desired.