Tuesday, May 14, 2013


Parsley Salad with Tempeh and Grilled Apricots


Parsley, zucchini, cherry tomatoes and apricots are all in season, and this recipe combines all of them. An excellent way to use your seasonal veggies. The parsley, in particular, gives this salad an incredibly fresh and healthy flavor which is very refreshing on a hot day.

For the parsley salad:
2 bunches parsley
Pint of cherry tomatoes
1 zucchini
½ jar kalamata olives
1 tbsp olive oil
2 tsp apple cider vinegar
Generous pinch of salt

Chop everything up and mix it together in a big salad bowl. It makes four ample servings and keeps well in the fridge for several days. I made it for dinner on Sunday evening and ate it for lunch on Monday and Tuesday as well, which worked perfectly.

For dinner, I served it with tempeh and grilled apricots. I sauteed the tempeh in olive oil with a little bit of sweet and spicy Thai chili sauce, and popped the apricots under the grill after cutting them in half and rubbing them with olive oil. Today, I tried serving the same salad with chick peas and avocado tossed in for a wholesome lunch.

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