Parsley is a slightly bitter aromatic herb that adds great flavour to salads, sauces and soups. You can use either flat leaf, which I prefer or curly parsley for this salad.
FOR THE SALAD
Combine in a large salad bowl
4 oranges peeled, skin removed from segments, pith and seeds discarded
1/4 cup whole black olives, pitted
1 cup fresh parsley washed, thick stalks removed and coarsely chopped
1 cup green Poona cucumbers (Persian) peeled and diced
1 cup English cucumber (dark green cucumber) skin on diced
1/4 cup finely sliced red onion
1.5 cups assorted salad leaves such as purple kale, curly lettuce, baby arugula, micro greens of your choice
2 tbspns toasted pine nuts – you can also use toasted walnut pieces
FOR THE DRESSING
1/2 cup extra virgin olive oil
Juice of half a lemon
Sea salt to taste
Emulsify dressing and taste for salt. If your oranges are sour you can add some honey to the dressing. Pour the liquid from the orange segments into the dressing and whisk again. Drizzle over salad. Toss and serve.