1 bunch arugula, coarsely chopped
1 bunch parsley, coarsely chopped
1 bunch scallions, white and light green parts thinly sliced
3 tablespoons sliced toasted almonds
one apple, 1/4 inch dice
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/4 cup shredded Parmesan
Combine arugula, parsley, scallions, almonds, and diced apple in a large bowl. Drizzle with the lemon juice and olive oil, and toss to coat. Distribute salad to serving plates, seasoning to taste with salt and pepper, and sprinking with Parmesan.
Crunch each bite and contemplate making green your favorite color.
Photo and recipe by Tod Dimmick