Parsley-Arugula Tabbouli Salad

By Kelli Roberts



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


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. 

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