Parsley Mint And Watercress Salad With Garlic Recipes

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CILANTRO-AND-MINT SALAD



Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
  • When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

CRISP ROMAINE SALAD RECIPE WITH PARSLEY AND MINT



Crisp Romaine Salad Recipe with Parsley and Mint image

Refreshing and simple salad recipe. Adapted from Perry's Plate.

Provided by Aliye Aydin

Categories     Side Dish

Time 15m

Number Of Ingredients 10

1/2 large head romaine lettuce
2 medium tomatoes
2 medium cucumbers
1/8 small red onion
1/2 bunch Italian parsley
1/2 bunch fresh mint
1 clove garlic
1 large lemon
1/4 cup extra virgin olive oil
2 Tablespoons Za'atar Spice Blend

Steps:

  • Wash and chop romaine, tomatoes, and cucumbers and place in a large salad bowl. Thinly slice red onion and add to the salad. Remove parsley and mint leaves from stems and add to the bowl. With a micro plane, grate garlic directly over the salad.
  • Juice 1/2 lemon over bowl, using your hand to catch any seeds. Drizzle with olive oil. Sprinkle za'atar spice blend over salad. Toss, and taste for seasoning, adding more lemon or salt if necessary. Serve immediately. To make in advance, wait to drizzle with lemon and olive oil, and refrigerate until ready to dress.

MEDITERRANEAN PARSLEY SALAD RECIPE CARD



Mediterranean Parsley Salad Recipe Card image

A deliciously refreshing side dish that goes with just about any main dish. Perfect as a summer salad for lunch or dinner.

Provided by Analida Braeger

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1 1/2 cup parsley (1 bunch, roughly chopped)
1/2 cup red onion (thinly sliced, into 1/4 half moons)
2 Roma tomatoes (seeded and diced)
1/4 cup feta (crumbled)
2-3 Tbsp currants (died or dried cranberries also work well)
4-6 mint (fresh chopped)
1 green chili (minced, fresh chopped, jalapeño will work: cored and seeded)
3 Tbsp olive oil
1/4 tsp Kosher salt
1 Tbsp lemon (fresh squeezed)
1/8 tsp. pepper (cracked)
1/8 tsp sumac

Steps:

  • In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
  • In a salad bowl toss together parsley with the rest of the ingredients.
  • Add the olive oil mixture and toss until completely coated.
  • Serve immediately.

Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 202 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

COURGETTE & WATERCRESS SALAD WITH GRILLED FISH & HERBED AïOLI



Courgette & watercress salad with grilled fish & herbed aïoli image

Cooking fish and teaming it with salad is perfect for a summer's day, plus we'll show you a simple, quick way to make aïoli

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 12

about 12 baby courgettes
olive oil
4 fillets white fish , skin on
juice 1⁄2 lemon
bunch mint , leaves picked
100g bag watercress (or use rocket)
2 egg yolks
1 tsp Dijon mustard
1 fat garlic clove
200ml mild olive oil
lemon juice , to taste
handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve

Steps:

  • Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
  • Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
  • To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.

Nutrition Facts : Calories 605 calories, Fat 52 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.37 milligram of sodium

PARSLEY, MINT AND WATERCRESS SALAD WITH GARLIC



Parsley, Mint and Watercress Salad With Garlic image

One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.

Provided by Witch Doctor

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

regular table salt
1 head garlic, separated into cloves, peeled and thinly sliced
3/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 bunch fresh flat-leaf parsley, about 1/4 lb, stemmed (Italian)
1 bunch of fresh mint, about 1/4 pound, stemmed
2 bunches watercress, about 10 oz total weight, stemmed

Steps:

  • Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
  • Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
  • In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 256.8, Fat 27.1, SaturatedFat 3.7, Sodium 393.4, Carbohydrate 4.2, Fiber 0.3, Sugar 0.3, Protein 0.9

SQUID SALAD WITH MINT



Squid Salad With Mint image

Provided by Moira Hodgson

Categories     salads and dressings

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds cleaned squid, cut into rings
Juice of 1 lemon
2 tablespoons red-wine vinegar
3/4 pound potatoes
1 clove garlic, minced, with green part removed
1/4 cup chopped Italian parsley
1/2 cup extra-virgin olive oil
1/4 teaspoon hot pepper flakes
1 tablespoon red wine vinegar
Lemon juice to taste
1/2 cup mint leaves, chopped
Coarse salt and freshly ground pepper to taste
Whole mint leaves to garnish

Steps:

  • Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
  • Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
  • Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 756 milligrams, Sugar 1 gram

EASY PARSLEY SALAD (TABBOULEH) RECIPE



Easy Parsley Salad (Tabbouleh) Recipe image

A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.

Provided by Alena Tarasevich

Time 25m

Yield 7 servings

Number Of Ingredients 9

4 cups parsley (finely chopped, I had 3 bunches)
1 1/4 cup mint (finely chopped, I had 1 bunch)
1/2 cup green onions (finely chopped)
1 cucumber (small, finely chopped, I used Persian cucumber)
3 1/2 cups tomatoes (chopped, I used cherry tomatoes)
1/3 cup olive oil
1/3 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Instructions

CREAMY GARLIC, PARSLEY, AND FETA DRESSING



Creamy Garlic, Parsley, and Feta Dressing image

We suggest pairing this garlicky dressing with mixed greens such as Boston lettuce and watercress, or drizzling it over grilled tofu or chicken for a light yet satisfying meal. If you prefer a milder dressing, cut back the garlic to two teaspoons. Recipe adapted from Kripalu Center for Yoga & Health, in Stockbridge, Massachusetts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 1 3/4 cups

Number Of Ingredients 8

1/3 cup chopped fresh flat-leaf parsley leaves
1/4 cup water
1 tablespoon chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
2/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1 ounce feta cheese, crumbled (3 tablespoons)
1 teaspoon coarse salt

Steps:

  • Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.

Nutrition Facts : Calories 110 g, Cholesterol 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 109 g

PARSLEY AND MINT SALAD WITH CHIPOTLE VINAIGRETTE



Parsley and Mint Salad with Chipotle Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

6 large cloves garlic, peeled and thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
6 pickled chipotle peppers (see Note), minced
2 bunches flat leaf parsley leaves and tender stems only, washed and dried
1 bunch fresh mint, leaves only, washed and dried

Steps:

  • Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside.
  • In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles.
  • Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate.
  • Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

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