Texas Tabbouleh
Texas Tabbouleh
This fresh green flavorful dish is loaded with nutrients like beta-carotene, vitamin K, vitamin C, iron, magnesium, and omega-3 fatty acids.
¼ cup raw almonds
¼ cup raw hemp seeds
one bunch organic cilantro
one bunch organic flat leaf Italian parsley
3-4 green onions (green parts only)
two tomatoes (heirloom if available)
one avocado
TBS cold-pressed olive oil (optional)
½ tsp sea salt
1 TBS maple syrup
juice of half a large lemon
In a food processor, chop almonds and hemp seeds to a grainy flour consistency and place in a large mixing bowl.
In the processor, individually chop up cilantro, parsley, green onions, and tomatoes transferring each to the mixing bowl as you go. Stir the ingredients.
Cut the avocado into chunks and stir gently into bowl.
In small bowl add the lemon juice, the olive oil if using, the maple syrup, and the salt. Whisk to combine.
Pour sauce over ingredients in large bowl and stir gently.
Serve as a dip with sliced red pepper or whole grain crackers - serve as a salad over a bed of greens - for a heartier meal serve over a bed of quinoa - or just eat it right out of the bowl. This is always a hit as an appetizer at parties but sometimes I like eating it all by myself for lunch. You do you. XO
