This is one of my usual lunches during Passover. Protein, veggies, pareve. Figured I'd share.

Ingredients

1 tomato, diced

2 scallions, roots removed, sliced thin (or 1/2 small onion)

1-2 cups parsley (whole), or 1 cup chopped parsley

4-6 cloves garlic (depending on size), crushed

1 hard-boiled egg (entire)

1 or 2 hard-boiled eggs (whites only)

about 1/2 t freshly-grated horse radish (I sometimes use more because I like the tang)

1 t extra-virgin olive oil

juice of 1 lemon

salt (optional) and freshly-grated black pepper, to taste

1. Chop the first set of ingredients together, either in a chopping bowl, or on a board, or briefly in a food processor, until everything is chopped fine and thoroughly mixed.
2. Add the olive oil. Toss until well-coated and slightly glossy.
3. Add in the lemon juice, salt, and pepper. Toss until everything is thoroughly mixed.

Tastes best when chilled for 2-3 hours or more to let the flavors mingle. Adjust seasonings before serving.

Yield: Makes about 2 cups of parsley-and-tomato salad.

Variations:
Add in additional vegetables -- 4-5 baby carrots, finely minced, and/or 1/2 small bell pepper, diced
Use a balsamic vinegar instead of lemon juice.
Use walnut oil instead of olive oil; garnish with chopped walnuts.