A round white serving plate of green leaves and red pomegranate seeds, sat on a folded piece of white linen

Parsley and pomegranate salad

  • serves 4 as a side
  • Easy

Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves

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Make this fresh parsley and pomegranate salad, then check out our watermelon and halloumi salad, potato salad, tomato salad and more  summer salad recipes.

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Ingredients

  • flat-leaf parsley a large bunch, leaves picked
  • rocket 90g
  • shallot 1 long, peeled and thinly sliced into rings
  • pomegranate seeds 50g

DRESSING

  • extra-virgin olive oil 2 tbsp
  • pomegranate molasses 3 tbsp
  • lemon 1, juiced

Method

  • Step 1

    Make the dressing by whisking together the oil, molasses and lemon juice with a little seasoning.

  • Step 2

    Fill a large bowl with iced water and add the parsley leaves, rocket and shallot rings. This will make them fresh, vibrant and crunchy. Leave for 10 minutes, then drain really well.

  • Step 3

    Tip the drained salad into a bowl and toss with the dressing, then tip onto a serving plate and scatter with the pomegranate seeds to serve.

Check out more of our easy pomegranate recipes

Smoked Aubergine Salad Recipe with Pomegranates

 

Nutritional Information

  • Kcals 123
  • Fat 6.2g
  • Saturates 0.8g
  • Carbs 12.7g
  • Sugars 11.2g
  • Fibre 3.4g
  • Protein 2.4g
  • Salt 0.5g
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