I’ve been on a parsley kick lately. In the next weeks to come, I’ll be sharing more recipes with parsley. I am surprised how much I like the taste but more so how little I’ve used this tasty herb in the past. I’ve been wanting to rely more on fresh herbs than the bottle spices and so parsley seemed like an easy place to start. Cilantro is my other current favorite.
This salad is delicious! I’ve been trying to focus more on having greens be the base of at least one meal a day. This salad is a perfect blend of sweet and savory, so looking forward to eating this makes my attempts a lot easier. The parsley adds a very refreshing flavor too. By now the ingredients for this salad are long gone, so I can’t wait to get more blueberries and have this again! :)
Blueberry Parsley Pear Salad (GF, DF, & SF)
2-3 cups fresh lettuce, ripped not cut
1/4 pear, washed & sliced
1/4 cup fresh blueberries
5-6 sprigs of fresh parsley, destemmed
1-2 tbs dry roasted sunflower seeds
I like the rip lettuce now instead of slicing it or chopping it. I prefer smaller pieces of lettuce, but when I pick a head of it from my garden or buy a head from the store, I’ve been cleaning it and saving in my fridge in the salad spinner, so I can easily grab a salad for lunch. If you cut the lettuce with metal, those edges will turn brown. I find that by ripping or shredding the lettuce with only my hands, the lettuce stays fresh, without browning, a lot longer.
Add the lettuce to the bowl and top with your other ingredients. I personally did not use any salad dressing although I’ll admit it was a bit dry and hard to swallow. I think a nice raspberry or fruit vinaigrette would pair nicely with this salad though, if you’d like to try it with a dressing!
Hope you enjoy!