Garlic Parsley Dressing

Garlic Parsley Dressing

I’m a die-hard salad lover, but not just any sort of mundane salad. I mean the ones that are bursting with colour and a wide variety of ingredients – carrots, red cabbage, beets, chickpeas, sunflower seeds, goji berries and beyond! Heck, some of my salads don’t even lay on a bed of green leaves most of the time. Point being, if us holistic nutritionist’s are going to tell you to eat the rainbow and get your veggies in, we have to make it as exciting as possible, right?

What I’ve found over my years of becoming a salad connoisseur is that, though the ingredients are what makes or breaks a salad, it’s the dressing that keeps you coming back (don’t even think about picking up the Kraft dressing!)  My Dad is living proof of this – he’s the type of person that has about 5 restaurants he frequents and doesn’t usually stretch too far beyond that unless someone comes at him with some raving reviews about another place. One of his go to’s in Toronto is Mama Martino’s, your classic red and white checkered table ma-and-pop Italian restaurant. Noodles and red sauce don’t get us Molenda’s overly excited (do they for anyone?), but there’s one thing that’ll always bring us back to this place – the salad!

Imagine the most crunchy quenching bites of iceberg lettuce topped with the savoury playful flavours of garlic and parsley that offer the perfect blend of zest, bite and mystery – all the key ingredients to keep you coming back for more. Naturally, we wanted to recreate these fun flavours at home (and keep the parsley-in-between-the-teeth look for the house where no one could see us). And so we did, and it was awesome and I encourage you to do the same!

Garlic Parsley Dressing


  • Handful of flat leaf parsley, chopped
  • 1/4 cup Olive Oil
  • 1 Clove Garlic, minced
  • 1 tbsp Lemon Juice


  1. Blend chopped parsley with olive oil in a blender. The amount of olive oil used is subject to the amount of parsley used. Add or reduce amount of olive oil as needed to reach consistency in image.
  2. Add garlic and lemon juice and blend for 20 more seconds.
  3. Dollop 1-2 tbsp of dressing atop salad of your choice. Drizzle with olive oil to spread dressing evenly if necessary.

And because I don’t like to let much food enter my mouth without it offering an abundance of nutrition, I’ll leave you with these little tidbits as to why parsley is so wonderfully healing for us:

  • It is a “chemoprotective” food that helps neutralize particular types of carcinogens
  • It’s flavonoids (luteolin) function as antioxidants which help protect cells from oxidizing and damage
  • It is a fantastic source of Vitamin C (immunity!) and A (healthy eyesight!)
  • It converts homocysteine, a dangerous molecule that can damage blood vessels, to benign molecules
  • It purifies the blood and cleanses toxins from the body
  • It cleanses our key elimination systems – the bowel, liver and blood
  • It helps to neutralize bad breath

What’s your favourite way to jazz up a salad?


  1. Andrea Phair

    Love this dressing, it’s my favourite! Can’t wait to make it. 🙂

    • Rachel Molenda

      Isn’t it the best?! It might not ever be the same as Mama Martino’s but it’s a good substitute for the time being 🙂

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