Tabouli-mediterranean Inspired Salsa/salad

Is it a salad or a salsa? I'll let you decide! Given my wheat intolerance, the traditional recipe for tabouli doesn't work for me. Here's my perfected #glutenfree #wheatfree recipe for a Tabouli-Mediterranean Inspired Salsa/Salad.

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Servings: 6

Prep Time: 00:20

Cook Time: 00:00

Main Ingredients

a bunch of fresh italian or fresh leaf parsley

a bunch of spring onions

1/3 of toasted hemp seeds

2 - 3 lemons

1 cucumber

1 cup of cherry tomatoes

3 tablespoons of evoo

a spoonful of garlic

salt and pepper to taste


1First, prep by washing your fresh produce.

2Cut the stems off of the parsley, as close to the leaves as possible. Place in food processor and pulse a few times. Leaving a little bit of stem won't hurt. Place in mixing bowl.

3Finely chop your spring onions. When chopping forgo the white roots and green tips. Place in mixing bowl along with your parsley.

4Add 1/3 cup of toasted hemp seeds to your mixing bowl. This high fiber alternative is an excellent gluten free and wheat free substitute for bulgar.

5In your mixing bowl, add the juice of 2-3 lemons and a spoonful of garlic.

6And a few swirls of EVOO. Estimated at 3 Tablespoons.

7Dice a cucumber. Do not include the soft, center seed part of the cucumber. Keep it crunchy and fresh. English cucumbers are a great option too but not necessary. Add to mixing bowl.

8Slice cherry tomatoes in half and add them to the mixture. I prefer to rub them on a Himalayan salt block prior but this step is optional.

9Season with salt and pepper to taste.

10Top with fresh homegrown microgreens and serve with hummus.

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