Parsley Walnut Salad

1. 1

   Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor.

2. 2

   The parsley should be finely chopped, but if you use a food processor be careful not to puree it.

3. 3

   The parsley should form a fluffy base for other textures.

4. 4

   Chop the olives, walnuts, and green onions by hand into a rough dice.

5. 5

   Dice the prepared tomatoes and drain.

6. 6

   Combine all of the chopped ingredients in a large wooden bowl.

7. 7

   Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine.

8. 8

   Add salt and pepper, to taste.

9. 9

   *To toast nuts: Place nuts in a dry saute pan over medium heat.

10. 10

    Toast, while shaking the pan to avoid overheating in 1 spot.

11. 11

    Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

* Per serving · 4 servings · Values may vary.

No additional tips available.