Hemp Tabbouleh

I often look at ethnic recipes for nutrition. Often, the ingredients within them have been combined, consciously or not, to ensure maximum nutrition absorption while tasting wonderful. This salad supplies more than 50% of our iron requirement for the day, as well as a generous 20 grams of protein.

Ingredients (serves 1 as a main dish salad):
− 2 ounces parsley, chopped
− 1 Roma tomato, diced finely
− 1 T fresh mint, chopped
− 3 T hemp seeds
− 1 green onion, diced
− 1 T olive oil
− 1 T fresh lemon juice
− Pinch salt

Directions:
− Toss all ingredients together except for the tomatoes. Refrigerate until ready to use, and add the tomatoes just before serving. If the tabbouleh stays in the fridge for too long, it might start to dry out. Simply add a little more olive oil and toss one more time.