Roughly chop <quantity>500<unit>g</unit></quantity> of pickled cucumbers

Roughly chop <quantity>1<unit>bunch</unit></quantity> of parsley

Transfer the chopped cucumber and parsley to a tall recipient. Add <quantity>50<unit>g</unit></quantity> of spinach leaves

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>½<unit>tbsp</unit></quantity> of honey

Add <quantity>1<unit>tbsp</unit></quantity> os sherry vinegar, <quantity>1<unit>tbsp</unit></quantity> of Dijon mustard, and the juice of <quantity>½</quantity> lemon

Blend with a hand blender until a paste is formed

Adjust seasoning if necessary and transfer to a dish. The pickle salsa verde is ready

Enjoy!