Parsley Salad with Toasted Almonds and Lemon

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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3 1/2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard 

1 teaspoon honey

1/2 teaspoon black pepper 

1/4 to 1/2 teaspoon fine sea salt 

1 clove garlic, grated 

1/4 cup olive oil 

1 cup cold, cooked rice, such as basmati 

5 cups roughly chopped Italian parsley, with tender stems 

1 cup whole almonds, toasted and roughly chopped 

1/2 cup finely diced sweet onion, such as Vidalia 

Zest of 1 lemon 

Dashes hot paprika, for garnish, optional 


  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.

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