Chilli and parsley dressing

Packed with Vitamin C nutritious and versatile, this parsley salad is simple to prepare and can be kept on hand in the fridge as a tasty accompaniment with meat or fish, or a filling for an omelette.

PREP TIME: 15 mins


  • 1 cup flat leaf parsley, loosely chopped without stalks
  • 1 medium sized chilli, de-seeded
  • 1 tablespoon olive oil


  1. The key to this salad is about the texture so it is important to chop the parsley and de-seeded chilli as fine as you can.
  2. Mix all together with olive oil.
  3. This can be served immediately or stored in an airtight container in the fridge for up to 2 days.

Inspirations and top tips

  • Adjust the size and heat of the chilli to taste
  • You can also add finely chopped cucumber and/or fennel to this to make it more of a salad
  • Add to hummus for a delicious dip or use as a filling to liven up an omelette

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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