Thursday, September 10, 2015

Parsley root salad

Still summer and an opportunity to make a little barbecue. So we grilled some squids and I just made a light lettuce salad and a parsley root-carrot-remaining vegetables in the fridge one.
I have two types of mint in my garden, one sourced from a mojito drink in Cuba many years ago and planted in the garden without roots, still going strong. The other is the more spearminty type. The added an extra freshness to the salad.

Parsley roots and carrots - I let them simmer with a little bit of olive oil and a dash of water in the pan.
Cherry tomatoes, a half avocado and two kinds of mint, cashews.
The cashews are slightly roasted to give them more flavor.
Mix everything with lime juice, a little sea salt and olive oil.

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