Ingredients
1 big bunch parsley
50 grams mint leaves
2 medium-sized tomatoes
0.5 cup hemp seeds
1 lemon (juice and zest)
2 tablespoons olive oil
Instructions
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Wash and dry the parsley and mint leaves thoroughly. Chop finely and add them to a large mixing bowl.
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Dice the tomatoes into small, bite-sized pieces and add to the bowl with the herbs.
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Add hemp seeds to the mixture for crunch and extra nutrition.
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Zest the lemon and add the zest to the bowl. Squeeze the juice from the lemon over the salad.
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Drizzle olive oil over the salad, and toss everything together until well combined.
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Adjust seasoning with salt and pepper, if desired.
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Serve immediately as a side dish, light lunch, or topping for grilled meats or fish.
Notes
Add cucumber or bell peppers for extra crunch.
Store leftovers in the refrigerator for up to 1-2 days.
For extra flavor, add crumbled feta cheese or avocado for a creamier texture.
- Prep Time: 10 minutes
- Category: Salad, Low-Carb, Keto
- Method: Mixing
- Cuisine: Middle Eastern
- Diet: Gluten Free
