A salad of carrot greens.

Carrot greens aren’t toxic like many people seem to believe, and in fact, are very much edible. It reminds me of a tougher version of parsley with a carrot background flavor. This is an improvised chopped salad inspired by tabbouleh.


  • A small bunch (1 cup’s worth) of carrot greens, just the leafy parts
  • 1/2 US cup parsley curly or flat leaf
  • 1 cup cooked quinoa
  • 1 small tomato
  • 1 scallion, or 1/4 onion
  • 1/4 to 1 carrot, or enough for about 1/4 cup minced
  • 1 Tbsp olive oil
  • juice of 1 lemon
  • salt, pepper, sumac to taste


  1. Remove the non-leafy parts of the stems of the carrot greens as they are tough
  2. Finely chop carrot greens, parsley, carrot, tomato, and scallions/onions to about the same size.
  3. Combine quinoa with the chopped ingredients
  4. Mix together oil, lemon juice, salt, pepper, and sumac to make dressing to taste
  5. Add the dressing to the salad, and combine well
  6. Let rest in fridge for an hour or two

For a kick, add a clove of finely minced garlic.


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