Daily Red Onion Salad for Balanced Diet

Ingredients

• 2 large red onions, thinly sliced
• 1/4 cup extra‑virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional)

How to Make It

1. Place the sliced red onions in a large bowl and drizzle with the olive oil. Toss gently until every ring is glossy, which you’ll see when the oil coats the edges of the slices.
2. Add the apple cider vinegar, honey, salt, and black pepper. Stir quickly; the mixture should fizz faintly as the vinegar reacts with the onion juices, creating a light tang.
3. Let the salad rest at room temperature for about 10‑15 minutes. You’ll know it’s ready when the onions soften slightly and turn a deeper pink, while the dressing becomes slightly thicker and clings to the rings.
4. If you’re using parsley, sprinkle it over the top now and give one final gentle toss. The green flecks should be evenly distributed, adding a fresh pop of color.
5. Serve immediately, or cover and chill for up to an hour if you prefer a cooler, more mellow flavor. The salad should stay crisp, with a balanced sweet‑tart profile that brightens any meal.