Greek Parsley Salad Recipes

LEMON PARSLEY FISH WITH GREEK SALAD

Lemon Parsley Fish With Greek Salad image

This is a super-simple and yummy recipe from the January 2009 issue of "recipes +" magazine. You can spice it up a bit by adding things such as ground cumin, coriander, or fennel. Any firm white fish with work with this recipe, or you can even use chicken breast!

Provided by Sara 76

Categories Greek

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 (160 g) fresh firm white fish fillets
1 teaspoon sweet paprika
1/4 cup flat leaf parsley, chopped
1 tablespoon lemon zest, finely grated
2 garlic cloves, crushed
cooking spray
lemon wedge, to serve
2 small green capsicum, cut into rings
1 lebanese cucumber, sliced
250 g cherry tomatoes, quartered
1 small red onion, cut into thin rings
1/2 cup kalamata olive, pitted
100 g low-fat feta, crumbled
1 tablespoon lemon juice
1/2 teaspoon dried oregano

Steps:

Sprinkle both sides of fish with paprika.
To make gremolata, combine parsley, zest, and garlic on a plate.
Heat a large frying pan over a moderate heat. Spray fish with oil. add to pan; cook for 3-4 minutes each side or until golden brown and cooked. Lift fish from pan and place on gremolata; turn to coat.
Spoon salad onto serving plates. Top with fish and lemon wedges.
GREEK SALAD:.
Combine all ingredients together in a bowl.

Nutrition Facts : Calories 279.3, Fat 9.7, SaturatedFat 4.5, Cholesterol 129.4, Sodium 551.2, Carbohydrate 13.6, Fiber 3.5, Sugar 6.6, Protein 35.1

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad) image

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

Provided by Chef floWer

Categories Grains

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Steps:

Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
Place over the cool bourghul and mix well.
Serve.
Refrigerate any left overs for about 2-3 days.

Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8

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