Tabouli Salad / Mediterranean Parsley Salad {paleo}
Unbelievably fresh-tasting minty tabouli / tabbouleh parsley salad, made with fresh tomatoes and hemp seeds.
Ingredients
- 2 bunches Italian flat-leaf parsley (fresh) can substitute curly parsley (use stems)
- 1 bunch mint leaves (fresh) remove stems
- 2 onions (green) scallions, spring onions
- 16 ounces cherry tomatoes
- 1 cucumbers English, organic if possible, or 4 Persian cucumbers, diced
- 5.64 ounces hemp seeds shelled (also called hemp hearts), 1 cup
- 1 lemon juiced (substitute 2 teaspoons organic white vinegar for migraine diet)
- 2 tablespoons olive oil (extra virgin)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt omit for migraine and low-sodium diets
Instructions
- Use a food processor with the S-blade to chop the parsley and mint leaves, working in batches. Pulse on short blasts, about 5 pulses, until the leaves are chopped and most of the stems are not visible. Add to a large serving bowl.
- Add the tomatoes to the food processor and pulse about 10 times until they are roughly chopped. Add to the bowl.
- Thinly slice the onions and add. Dice the cucumbers and add.
- Add remaining ingredients and toss together. Refrigerate until ready to serve so the flavors meld.
Notes
To make a heartier main-dish salad, add 1 can of drained and rinsed chickpeas (garbanzo beans).