Parsley Vinaigrette {recipe} – Early Spring Salad and that Song from Frozen

spring salad parsley lemon vinaigrette{image via instagram. follow: The Delicious}

So that went well.

And by “that,” I originally meant the giveaway that received all of 10, maybe 12 entries, when in the past, I’ve posted giveaways that have crashed the site under the sheer volume of readers trying to enter, because when I originally planned to publish this post, it was early enough in the week that “that” was the only thing that had “gone well.”


By “that,” I meant my plan to announce the winner of the giveaway the very next day, which didn’t happen until today.


By “that,” I meant blogging every single day starting last last Thursday March 13, which is the anniversary of something important that I will tell you about later, for 100 days ending June 21, which is a date every single one of you should burn into your memory now, but went well for all of six whole days before I got distracted, procrastinated, forgot, gave up and you know, real life.

By “that,” I meant my whole life up until now!


Those disappointments were last week. Winter was last season. And life and love…whatever, I know about that song from Frozen.
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Early Spring Salad with Parsley Vinaigrette {recipe}

The salad is great as a starter for a Spring dinner. I add fried egg to the salad to make it a lunch or light dinner meal.


Ingredients for Salad:
1 small head of buttercrunch, butter, or little gems lettuce leaves
leaves pulled from a few stems of fresh basil, mint, and parsley
1 firm avocado, cubed
1 Persian cucumber, halved lengthwise then sliced
quarter of small red onion, thinly sliced and soaked in ice cold water for 15 minutes
bunch of Easter egg radishes or a small watermelon radish (or both!) thinly sliced
½ cup each of any combination or all of lightly blanched:

  • spring peas
  • sugar snap peas
  • edamame
  • fava beans
  • asparagus, cut into 1-inch pieces
  • green beans, cut into 1-inch pieces

optional: sunny side up or poached eggs

Ingredients for Parsley Vinaigrette:
1 small garlic clove, center green stem removed
1 cup Italian flat-leaf parsley
pinch of sugar or honey
juice from 1 small lemon (about 2 tablespoons)
¼ cup extra-virgin olive oil, more if needed
½ teaspoon kosher salt
freshly ground pepper


For Salad: Except for the avocado, combine everything for the salad in a very large bowl. You will add the avocado at the very end so it doesn’t get mushy.

For Vinaigrette: To do this by hand, mash garlic into a “paste” against the cutting board with a pinch or two of salt with the side of a large knife. Scrape garlic into a bowl. Finely chop parsley, and add to bowl along with lemon juice, olive oil, salt and pepper to the bowl and whisk until combined. Taste and season with additional salt, pepper, or sugar/honey if needed.

If you have a food processor, put the smashed garlic clove int he processor and chop to get it started. Add all of the remaining ingredients except the olive oil — parsley, honey, lemon juice, salt, and pepper — and process until well blended and finely chopped. Stir in the olive oil. Season to taste with additional salt and pepper.

Assemble Salad: Pour half the vinaigrette (about ¼ cup) over the salad. Toss gently until all the salad ingredients are well-coated with the Vinaigrette, adding more vinaigrette if needed. Taste, and season with additional salt and pepper if needed. Add avocado and toss gently to combine.

Divide salad among plates. Add a fried or poached egg to each salad if you’re inclined. When runny yolks mix with the herbs and lemon of the vinaigrette, it’s pretty springing delicious.

{100 Posts in 100 Days, no. 008}

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