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Vegan Parsley Salad

Vegan Parsley Salad Recipe

A healthy salad with tons of protien! (Note: that cook time does not include refridgeration time).
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Prep Time 10 mins
Course Appetizer/Salad
Cuisine Vegan
Calories 105.9 kcal

Ingredients
  

  • 1 cup shredded carrot (2-3 medium sized carrots)
  • 3 cups fresh parsley (destemmed and roughly chopped)
  • 2 lemons, juice of (about 4 tbs)
  • 4 tablespoons olive oil, divided
  • 3/4 cup shelled raw sunflower seeds
  • 4 roma tomatoes, chopped
  • 1 -2 teaspoon sea salt
  • fresh ground pepper

Instructions
 

  • Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.
  • Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.
  • Once cooled, add toasted sunflower seeds, toss, and refridgerate.

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Nutrition

Serving: 68gCalories: 105.9kcalCarbohydrates: 5gProtein: 2.8gFat: 9.1gSaturated Fat: 1.1gSodium: 210mgFiber: 2gSugar: 1.5g
Keyword < 15 Mins, Beginner Cook, Easy, Inexpensive, Vegan, Vegetable
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