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Diced Lemon, Onion and Parsley Salad
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 1987
This deliciously tart, fresh-tasting salad is an unusual addition to the Moroccan Appetiser Salad section. I find it particularly delightful as a taste-tingling addition to marinated fresh sardines dressed in olive oil or as an accompaniment to grilled fish.
Ingredients
4 1 1–1½ bunches
Method
- Peel and dice the lemons. Cut the onion in 6 mm/¼ inch slices, then into even-sized dice. Chop flat-leafed (Italian) parsley very coarsely.
- Toss these three ingredients in a bowl until well mixed, and add salt to taste.
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