Hemp+Seed+Tabouli

**Hemp Seed Tabouli**

//**Marilyn**//

This is a protein rich, nutrient dense salad that is delicious served over a bed of arugula or with baby bok choy as pictured.

Salad: 2 bunches parsley handful fresh mint leaves 1 cup chopped tomato 1/2 - 1 cup hemp seeds 1/2 cup minced yellow onion

Dressing: 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice 1/2 tsp. Himalayan salt* 5 cloves garlic 1/2 tsp. ground cumin 3/4 tsp. ground coriander

Remove parsley leaves from stems and place parsley leaves and mint in food processor fitted with the S-blade and pulse to chop. If using the parsley stems, put them in first and pulse them until they are pretty small. Transfer to a large mixing bowl and add the chopped tomatoes, hemp seeds and minced onion. Mix.

Combine dressing ingredients in a blender and blend at high speed until smooth. Pour the dressing on top of hemp salad and toss to mix well. If too "wet" add more hemp seeds. <span style="color: #990099; font-family: Trebuchet MS,Geneva; font-size: 11pt; margin-bottom: 0px; margin-top: 0px;">* //A note about salt - I use Himalayan (pink) salt because it has a very high mineral content and is not processed with any heat. Celtic sea salt is also high in minerals, and is grey in color. Regular table salt or white sea salt is basically sodium chloride without any of the trace minerals found in these salts.//