Parsley Salad with Toasted Almonds and Lemon

Ingredients

• 3 1/2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon fine sea salt
• 1 clove garlic
• grated
• 1/4 cup olive oil
• 1 cup cold
• cooked rice
• such as basmati
• 5 cups roughly chopped Italian parsley
• with tender stems
• 1 cup whole almonds
• toasted and roughly chopped
• 1/2 cup finely diced sweet onion
• such as Vidalia
• Zest of 1 lemon
• Dashes hot paprika
• for garnish
• optional

Instructions

1. Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine.
2. Slowly add the olive oil, whisking until emulsified.
3. Reheat the rice until steaming.
4. (I just microwave it for a few minutes.)
5. Add the parsley to the dressing and toss to combine.
6. Add the rice, almonds, onions and lemon zest, and toss well.
7. Serve, garnished with a couple dashes of hot paprika if desired.