Parsley and walnut salad

Winter is the glorious time of immune boosting smoothies and juices. But what if I told you that there was something you could eat, so nourishing and so tasty, so full of calcium and vitamin C that would make your immunity levels go through the roof? It’s a recipe as old as time, or, better yet, a timid reinterpretation thereof: walnut parsley salad with pomegranate molasses. So popular in the arab world if one adds bulgur and tomatoes.

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parsley-salad01Parsley has three times the amount of Vitamin C found in an orange, it’s crazy rich in folic acid and calcium and it’s boosting with antioxidants; the lemons and pomegranate molasses are also dense sources of vitamin C, so basically this salad is a blessing.


Parsley and walnut salad


  • 3 cups chopped parsley
  • juice of 1 lemon
  • 1 tbs pomegranate molasses
  • 1/2 cup walnuts
  • pinch of Himalaya salt
  • 1/2 cup couscous
  • 2-3 tbs olive oil


  1. Start by covering the couscous with boiling water, then cover with a lid and sit for 5 minutes, until all water is absorbed.
  2. In a large bowl, mix all the ingredients for the salad, including the couscous.

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I must tell you that this salad is all about parsley, nothing else: I love its freshness, its mildly citrusy flavour, its straightforward simplicity. The molasses gives it that extra umf, that unknown, sweet yet tangy taste that just completely hooks you up on it… Plus, it’s so easy to make, and you can eat it on its own or as a side to any dish. Vegan and proud, baby!

Love and parsley!

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