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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I am getting off grains, and therefore am coming up with no-grain recipes. If you wish, you could add a little cooked, drained quinoa, or try soaking the quinoa instead of cooking. I use about 12-15 parts parsley to 1 part mint. The amounts are approximate and should be adjusted to taste. Ingredients:
2 cups fresh parsley, finely chopped |
2 -3 tablespoons fresh mint leaves, finely chopped (or used dried mint from an organic peppermint teabag) |
1 -2 tomato, finely diced (fresh and ripe) |
1/2-1 cucumber, peeled and finely diced |
1/4 cup red onion, finely chopped |
ground allspice |
flax seed oil |
fresh lemon juice |
celtic salt |
Directions:
1. Place everything in a salad bowl and toss gently.
2. Taste and adjust seasoning.
3. Chill for at least one hour to blend the flavors.
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