Robert Carrier

Diced Lemon, Onion and Parsley Salad

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

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 large ripe lemons (thin skinned, if possible), washed
  • 1 large Spanish onion, peeled
  • 1–1½ bunches

Method

  1. 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.
  2. Toss these three ingredients in a bowl until well mixed, and add salt to taste.