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Photo by: Joseph De Leo
Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tasting lift to the grilled lamb or shrimp skewers.
Put the parsley leaves in a bowl. Squeeze the lemon over the parsley and toss.
Drizzle the oil over the parsley and toss again. Season to taste with salt and freshly ground black pepper.
A STEP AHEAD: You can wash and pick the leaves off the parsley a day ahead and store, covered with a damp kitchen towel, refrigerated. Toss the salad right before you serve It
Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.
Nutrients per serving (% daily value)
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