Parsley-Arugula Tabbouli Salad


By Kelli Roberts

ParsleyArugulaTabbouli

Ingredients:

1 bunch parsley

2 cups arugula

2 small Persian cucumbers, chopped 2 medium tomatoes, chopped

1⁄4 cup red onion, minced

2 tablespoon flax or hemp oil

3 tablespoons hemp seeds

Juice of 1 lemon

Dash oregano (fresh or dried)

Dash cayenne pepper

1⁄2 – 1 teaspoon salt

Directions:

Chop the parsley and arugula into small pieces. Stir in the cucumbers, tomato and onion. Add the remaining ingredients and mix well. The parsley and arugula will start to absorb the dressing; if the greens are in larger pieces, use your hands to massage the greens until they start to wilt. Enjoy immediately; the salad will also keep well overnight.

 
Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling.
www.kellisvegankitchen.com 
 
 
Advertisements

Recent Comments

Cheryl on Freaking Awesome High Protein…
Follow Breast Cancer Authority on WordPress.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: