Raw Parsley and Kale Tabouli Salad with Hemp Seeds

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I made tabouli for the first time a couple of weeks ago using Kimberly Snyder’s recipe from her book “Beauty Detox Solution”, and I really liked it!  It’s so fresh, tangy and delicious!

My husband (my best test-taster) though, didn’t love the  slightly peppery and almost anise-like taste of the parsley. Since it’s been warm out, I thought a fresh Mediterranean salad would be perfect to start tonight’s dinner. This time, though, I would only use half of the parsley I used last time and I’d add in kale to make up for the other half of parsley in the recipe. I’d also add cayenne for a little kick.

Without having told Peyman I changed up the salad, he told me, “I like the tabouli better today than the last time you made it”.  My eyes lit up and I explained to him why. Yay! Hooray! This tabouli is husband-approved. Success!

Here’s the recipe.

 

Raw Parsley and Kale Tabouli Salad with Hemp Seeds

 

Ingredients

1 small bunch of curly or Italian parsley

1 small-medium bunch of kale, stems removed (I like lacinato/dinosaur kale but any will do)

1/2 white onion, diced

1 organic tomato, diced

6 heaping Tbsp hemp seeds

 

Dressing

Juice of 1 lemon

1 1/2 garlic cloves, minced

1/4 C cold-pressed olive oil

1/2 t celtic or Himalayan sea salt

2 shakes of cayenne pepper

 

Directions

1. Chop parsley and kale (Will be quick if you use a food processor to chop the greens) and place in a large bowl with the onion, tomato and hemp seeds.

2. In a blender, combine lemon, garlic, olive oil and salt and blend until smooth.

3. Pour dressing over the salad and mix well.  It’s best chilled.

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