Gluten-Free, Vegan, Serves 6
- 1/3 cup olive oil
- 3 Tbsp lemon juice
- 2 bunches parsley
- 1 firm tomato
- 2 green onions
- 1/4 cup fresh mint
- salt and pepper to taste
- 6 butter lettuce leafs
Directions:
Whisk together oil and lemon juice in a small bowl until well combined. Prep the vegetables, except the butter lettuce, by cleaning and finely chopping them. Drain excess juice from the tomato prior to adding it and all the other vegetables into a bowl. Season to taste with salt and pepper. Add in the dressing and lightly toss the salad. Serve on butter lettuce cups.