Anti-inflammatory Tabbouleh Salad

Parsley is one of my all-time favorite herbs!

Sometimes it’s hard to believe there are people out there who still view it as just a garnish!

And not only is it delicious, it also boasts some seriously impressive health benefits! It’s full of disease fighting antioxidants, supports heart and bone health, and is naturally antimicrobial.

And tabbouleh has long been one of my favorite ways to get a little more parsley into my diet.

This recipe is a family favorite that we’ve been making for years, with a scoop of hummus and some garlic naan, I would happily eat this meal any day of the week. It’s fresh, filling and full of flavor.

Here’s what you need to make it!

Ingredients

• 1 bunch parsley (finely chopped) 

• 1 large Persian cucumber 

• Tomatoes (about 1 cup chopped) 

• Green onions 

• Fresh mint (optional but delicious) 

• Juice from 1 large lemon 

• 2 cloves garlic 

• 1/4 cup extra virgin olive oil 

• 1 tsp sea salt 

• Black pepper to taste 

Directions

Chop the parsley, mint and green onions to a very fine consistency and place in a large bowl. In a small bowl combine the EVOO, lemon juice, garlic, salt and pepper.

Pour the dressing over the parsley mix, and massage it until well coated and slightly wilted. Then add in the chopped cucumber and tomatoes and stir until combined.

Serve at room temp or chilled. 

You could serve as is or add cooked quinoa or chickpeas for a little more of a protein boost.