Enjoy today’s guest post by Naomi Kooiker.
Scott asked for a short bio, so here it is. My name is Naomi and I’m a 20-year old student. I (mostly) eat a Paleo diet and I’ve struggled with the practical side of things. Figuring there must be some other people struggling too, I set up a blog to post about things like motivation, tips, random food and exercise related thoughts, but mostly just recipes, recipes and some more recipes. You can find my website atMy Paleo Kitchen.
While the smart guys like Scott cover theory, research and other great sources of information, I’ll just stick to the practical side of things. We all hate eating the same thing day after day, so there is always need for new recipes. Since we can never eat enough veggies, I’ll be sharing the salad I recently got addicted too.
Onion and Parsley salad
Prep time is 5 to 10 minutes depending on how good you are with your chopping block
Ingredients
- Big leaved fresh parsley,1 hand filled with stems
- 1 big onion
- 2 big tomatoes
- 2 lemons
- 2 tablespoons olive oil
Roughly cut up the parsley. The onions need to be sliced very, very thin. Also go for tiny pieces of tomato, we really want all these flavours to blend. Toss all these ingredients into a salad bowl and add the oil and juice of your lemons. It needs to be nicely sour. Give it a toss and you’re done!
Some notes
- You won’t have onion breath, parsley cancels that out.
- Parsley is in season right now, shop around and you can find something cheap.
- I’m very low-sodium, but if you’re not, add some salt- it’s lovely.
- To avoid getting lemon pips into your salad, hold your hand over it while you’re squeezing it. The juices will flow right past.
[Editors Note: I made this salad last Saturday to go with some burgers I cooked up for my friends. The salad went over very well, 4 of us dispatching 1.5 batches of it. It has a nice, light summery flavor and isn't overpoweringly onion-y as I expected it to be. Definitely add this one to your recipe file]
Enjoy today’s guest post by Naomi Kooiker.
While the smart guys like Scott cover theory, research and other great sources of information, I’ll just stick to the practical side of things. We all hate eating the same thing day after day, so there is always need for new recipes. Since we can never eat enough veggies, I’ll be sharing the salad I recently got addicted too.
Onion and Parsley salad
Prep time is 5 to 10 minutes depending on how good you are with your chopping block
Ingredients
- Big leaved fresh parsley,1 hand filled with stems
- 1 big onion
- 2 big tomatoes
- 2 lemons
- 2 tablespoons olive oil
Roughly cut up the parsley. The onions need to be sliced very, very thin. Also go for tiny pieces of tomato, we really want all these flavours to blend. Toss all these ingredients into a salad bowl and add the oil and juice of your lemons. It needs to be nicely sour. Give it a toss and you’re done!
Some notes
- You won’t have onion breath, parsley cancels that out.
- Parsley is in season right now, shop around and you can find something cheap.
- I’m very low-sodium, but if you’re not, add some salt- it’s lovely.
- To avoid getting lemon pips into your salad, hold your hand over it while you’re squeezing it. The juices will flow right past.
[Editors Note: I made this salad last Saturday to go with some burgers I cooked up for my friends. The salad went over very well, 4 of us dispatching 1.5 batches of it. It has a nice, light summery flavor and isn't overpoweringly onion-y as I expected it to be. Definitely add this one to your recipe file]