Parsley and pomegranate salad
- Adam Bush
Published: June 21, 2021 at 11:14 AM
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Serves 4 as a side
Easy
Total time: 15 mins
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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
Gluten free
Vegan
Vegetarian
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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.
Ingredients
Nutrition
-
a large bunch flat-leaf parsley
leaves picked
-
90g rocket
-
1 long shallot
peeled and thinly sliced into rings
-
50g pomegranate seeds
DRESSING
-
2 tbsp extra-virgin olive oil
-
3 tbsp pomegranate molasses
-
1 lemon
juiced
Nutrition: per serving
- kcal123
- fat6.2g
- saturates0.8g
- carbs12.7g
- sugars11.2g
- fibre3.4g
- protein2.4g
- salt0.5g
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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
Authors
Adam BushDeputy food editor
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