Crunchy Salad Served 4 Ways!

Ingredients

• 1 bunch parsley
• 2 bunches rasdish
• 4 mini cucumbers
• 3 carrots
• 3 apples
• red wine vinegar - 3 tablespoons
• extra virging olive oil - 6 tablespoons
• salt - 1 teaspoon
• freshly cracked pepper - 1 teaspoon
• sesame paste or tahini - 1 tablespoon
• Sesame seeds to sprinkle on top
• Zest of a lemon
• cooked quinoa
• soft boiled eggs
• Salmon fillet seasoned with salt and pepper
• Boneless chicken thigh marinated with yogurt
• Pita bread

Instructions

1. 1

   Thinly slice the radishes and the apples. Grate the carrot. Using a vegetable peeler make ribbons of the cucumbers. Keep the parsley leaves aside and finely chop the end of the stems.

2. 2

   In a big mixing bowl, add red wine vinegar, extra virgin olive oil, sesame paste, finely chopped parsley stems, salt and pepper. Whisk to mix everything into a smooth dressing. Taste for salt and add any if needed.

3. 3

   I like to a small portion of the dressing to drizzle o top when paired with protein or carb.

4. 4

   Drop all the chopped vegetables in the bowl and give a mix. Then add the parsley leaves and give another toss. Add lemon zest and extra sesame seeds.

5. 5

   Enjoy the salad!

6. 6

   To serve with quinoa, layer the salad on a bed of warm cooked quinoa and top it with soft boiled egg. Drizzle extra dressing if you like.

7. 7

   With a fillet of pan fried salmon it makes a quick carb free easy meal. Drizzle little bit of dressing on top of the salmon fillet.

8. 8

   Pan fry the boneless chicken thigh on a cast iron pan or a grill pan. Check it a little on the outside and make sure the inside is cooked through. The temperature should reach to 165 F.

9. 9

   Allow the cooked chicken thigh to rest and then thinly slice it. Layer the sliced chicken along with the salad on a pita bread. Drizzle extra dressing on top and serve.