Parsley, pine nut & currant salad
This vibrant Parsley, Pine Nut & Currant Salad combines fresh parsley, crunchy pine nuts, sweet currants, and tangy vinegar, creating a delightful balance of flavors and textures. Perfect as a light side or a refreshing main dish, this salad is both nutritious and delicious.
- 10 May 2025
- Cook time 0 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
This Parsley, Pine Nut & Currant Salad is a simple yet flavorful dish that's perfect for a light lunch or as a side dish. The nuttiness of the pine nuts, the sweetness of the currants, and the freshness of the parsley come together beautifully with a light dressing of olive oil and vinegar. It's quick to prepare and adds a refreshing touch to any meal.
Ingredients:
Instructions:
- Wash the parsley thoroughly under cold water to remove any dirt or grit.
- Pat the parsley dry using a kitchen towel or paper towel.
- Remove the thick stems and chop the parsley leaves finely.
- Place a small, dry skillet over medium heat.
- Add the pine nuts to the skillet and toast them, stirring frequently until they are golden brown and fragrant, which should take about 3-5 minutes. Be careful not to burn them.
- Once toasted, remove the pine nuts from the skillet and set them aside to cool.
- Peel and finely slice the red onion.
- If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes and then drain before adding it to the salad.
- In a large bowl, combine the chopped parsley, toasted pine nuts, sliced red onion, and currants.
- In a small bowl, whisk together the olive oil and vinegar until well combined.
- Pour the dressing over the salad mixture.
- Toss the salad gently to ensure all the ingredients are well coated with the dressing.
- Transfer the salad to a serving dish.
- Serve immediately and enjoy!
Tips:
- Roast the pine nuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are golden brown. This enhances their flavor and adds a bit of crunch.
- Soak the currants in warm water for about 10 minutes to plump them up. Drain them well before adding to the salad.
- Use a sharp knife to finely chop the parsley and red onion for the best texture and flavor distribution.
- Season with salt and pepper to taste, or even add a pinch of red pepper flakes for a little heat.
- For extra freshness, squeeze a bit of lemon juice over the salad just before serving.
This Parsley, Pine Nut & Currant Salad is a delightful combination of textures and flavors that will brighten up any meal. With just a handful of ingredients and a few simple steps, you can create a refreshing and healthy dish that's both delicious and visually appealing. Enjoy it on its own or pair it with your favorite main course for a perfect balance.
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 1.77g | 1% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.14g | 3% |
| Sugar 4.30g | 4% |
| Fat | |
| Fat 8g | 10% |
| Saturated 0.77g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 7mg | 1% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 15% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 160ug | 129% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 170mg | 5% |
| Selenium, Se 0.18ug | 0% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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