Zingy Parsley Vinaigrette

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You got me, this isn’t a picture of vinaigrette! Truth is – I consumed it all and clearly didn’t make enough (masssssive apologies!) Here is however, a picture of a salad I previously made with lots of roast veg, spinach, kale, seeds, broccoli sprouts and … a giant pickle because … well why not? Who else is a pickle lover out there? In my family home and just generally the Indian culture, a meal is not complete without pickle – that should totally be my motto 😀

Anyhoo, this vinaigrette is about to change your life, well, at least bring some life to the leaves on your plate because lets face it, I like a salad as much as the next person but it can get dull (am I going to get trolled for this?), this amazing discovery is alll due to the fact I had some leftover parsley (tabbouleh leftovers!)

Serves: 3
Time: 10 mins

Ingredients
1/2 a bunch of parsley (trim off thick stems)
2-3 garlic cloves
1 tbsp white wine vinegar
a good squeeze of lemon juice
1 tbsp maple syrup (or alternative sweetener)
1/4 tsp salt
1/4 tsp pepper
olive oil

Instructions
1. Chuck everything in a food processor except the olive oil and blend until everything is nicely chopped up
2. Slowly add olive oil a little at a time until the dressing becomes runny-ish and emulsifies. If you have a Nutribullet or similar, you can make the dressing smoother
3. Throw on salads, or you could totally use this as a marinade for fish and chicken!

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