LOW CALORIE

Celery, Parsley, and Pomegranate Salad

Salads | Persian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Celery, Parsley, and Pomegranate Salad

Ingredients

Celery stalk - 20 oz
Parsley - 5 oz
Pomegranate Seeds - 1 piece
Lemon - 1 piece
Olive Oil - 0 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, the celery needs to be peeled to remove the tough outer skin. Vegetable peelers work wonderfully for this, but be gentle. We are only concerned with removing the very top layer of the skin, no more than that; after peeling the stalks, they should be chopped into tiny pieces, and the parsley should be finely minced. Finally, dress everything with a mixture of olive oil and lemon juice.

Step 2

Remove the seeds from the pomegranate — the easiest and most effective way to do this is by submerging the halved pomegranate in ice-cold water. This way, you won't splatter yourself with the difficult-to-clean pomegranate juice, and the seeds will remain intact and taste fresher in the cold water. Add the seeds to the salad and grind some black pepper over it.

Step 3

This dish is delicious on its own, and it also makes a perfect side for cold roast beef or sausage. Originating from Sweden, it is as instructive as the writings of Miss Lindgren, yet it doesn’t require her talents to prepare.