Discover Recipes
Explore recipes from our community
Green Salad with Parsley & Caper
A simple salad built around fresh parsley, salty capers, and lemon juice, with cherry tomatoes and lettuce rounding it out. The dressing is sharp and bright, which makes it a good match for grilled meats or fish. It comes together quickly and is best eaten straight away. #salad #parsley #capers #vegetarian #summer #side #raw
High in Vitamin K · 72% NRV
10
min total
(Prep:
10
| Cook: 0)
8
servings
1
Parsley, fresh
1.0 sprigs
Lemon juice, raw
1.0 lemon yields
Capers, canned
3.0 tbsp, drained
Shallots, raw
5.0 tbsp chopped
Olive oil
6.0 tablespoon
Tomatoes, raw
11.8 cherry
Lettuce, green leaf, raw
0.5 head
Nutrition Facts
Energy
879.2 kilocalorie
Protein
6.4 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.9 gram
Heptadecenoic acid (C17:1)
0.0 gram
Oleic acid (C18:1, Omega-9)
56.4 gram
Gondoic acid (C20:1, Omega-9)
0.2 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.0 gram
Pentadecylic acid (C15:0)
0.0 gram
Palmitic acid (C16:0)
10.4 gram
Margaric acid (C17:0)
0.0 gram
Stearic acid (C18:0)
2.2 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
7.6 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.2 gram
Fructose
1.3 gram
Galactose
0.0 gram
Glucose
1.1 gram
Carotene, Alpha
122.4 microgram
Carotene, Beta
9316.8 microgram
Choline
49.8 milligram
Folate (Vitamin B9)
426.6 microgram
Retinol
0.0 microgram
Vitamin A
14976.6 microgram
Vitamin B1 (Thiamin)
0.3 milligram
Vitamin B12
0.0 microgram
Vitamin B2 (Riboflavin)
0.2 milligram
Vitamin B3 (Niacin)
2.3 milligram
Vitamin B5 (Pantothenic Acid)
0.5 milligram
Vitamin B6
0.5 milligram
Vitamin C
86.2 milligram
Vitamin D
0.0 microgram
Vitamin E
19.5 milligram
Vitamin K
434.4 microgram
Calcium
131.2 milligram
Copper
0.3 milligram
Iron
4.1 milligram
Magnesium
70.4 milligram
Manganese
0.6 milligram
Phosphorus
140.6 milligram
Potassium
1085.6 milligram
Selenium
2.0 microgram
Sodium
678.5 milligram
Zinc
1.0 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.3 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.2 gram
Ash
3.9 gram
Aspartic Acid
0.4 gram
Betaine
0.4 milligram
Caffeine
0.0 milligram
Cholesterol
0.0 milligram
Cryptoxanthin, Beta
14.0 microgram
Cystine
0.0 gram
Folic Acid
0.0 microgram
Glutamic Acid
0.6 gram
Glycine
0.2 gram
Histidine
0.1 gram
Isoleucine
0.2 gram
Leucine
0.2 gram
Lutein + Zeaxanthin
3887.8 microgram
Lycopene
5636.9 microgram
Lysine
0.2 gram
Methionine
0.0 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
83.8 milligram
Proline
0.2 gram
Serine
0.1 gram
Theobromine
0.0 milligram
Threonine
0.2 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.8 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.0 gram
Tyrosine
0.1 gram
Valine
0.2 gram
Water
475.0 gram
1
Finely chop the parsley stalks and roughly chop the leaves, keeping them separate. Drain and finely chop the capers, and finely chop the shallot. Set everything aside until needed.
2
Add the chopped parsley stalks to a large bowl along with the lemon juice, capers, and shallot. Whisk in the olive oil and season with salt and pepper to taste, then let the dressing sit for a minute or two until the shallot softens slightly.
3
Halve the cherry tomatoes and separate the lettuce leaves. Add them to the bowl along with the chopped parsley leaves and toss gently to coat everything in the dressing. Serve immediately, while the leaves are still crisp.
Loading comments…