Hemp Seed Tabouli – The Happy Food Chef Robin Joy

Ingredients

2 bunches parsley preferably curly, (flat ok), less 1 T for dressing

1 box cherry tomatoes or 4 Romas, cut into quarters or diced

1 English cucumber or 3 small Persian cucumbers diced small

1 bunch spring onions or 1/2 red onion, less 1T set aside for dressing

1 red bell pepper, less 1 T set aside for dressing

1/2 to 3/4 cup hemp seeds

1 bunch mint, less 1T for dressing

Sprig of lemon balm depending on how much you have.

Violas for garnish if you have them

Micro greens if they are ready!

1 avocado

Dressing: mix in a bowl

3-4 cloves pressed or minced garlic

1 tablespoon spring onion or red onion chopped fine

1 tablespoon chopped red bell pepper

1 -2 tablespoons Tahini optional (if you want a creamy dressing you will want to use tahini)

1 tablespoon fresh chopped Mint or 1 teaspoon dried mint

1 tablespoon chopped parsley fresh or 1 teaspoon dried

Juice of 2-3 lemons, always better to have extra!

Equal amount of olive oil and/or toasted sesame oil to amount of lemon juice

Salt and pepper to taste

Touch of honey to taste

Instructions

Toss salad with enough dressing to cover and mix well but not to soaking wet. Place over small bed of micro greens and then top off with cubes of avocado and a few Johnny Jump ups, and a few sprigs of mint.


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