By Kelli Roberts
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.

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