Dressed Up Like Tabouleh
I LOVE tabouleh (or tabouli if that’s how you prefer to spell it). 
I love it made using couscous as the base or quinoa as the base or bulgur or chickpeas… you name it. So it occurred to me that I should just put the flavors I love from tabouleh into a salad dressing and then I can just drizzle it over EVERYTHING (read: leafy greens).
Tabouleh Salad Dressing:
As written this will yield just under 1/2 cup. Add more or less of any of these ingredients to adjust to your own taste. I like the tang of lemon so it’s in equal parts with the olive oil.
- 1 cup parsley tops
- 1/3 cup mint leaves (from about 4 small sprigs)
- 3 tablespoons extra virgin olive oil (or other favorite cold-pressed oil, like hemp)
- 3 tablespoons fresh squeezed lemon juice (about 2 small lemons depending on their size and juiciness)
- 1/2 clove of garlic, minced or pressed (if you like garlic, go for the whole clove!)
- sea salt and pepper to taste – start with 1/4 tsp of each and adjust as you like
Place all ingredients into a small blender or Magic Bullet and blend until smooth. Store in a glass jar. I use it fairly quickly anyway, but I’d say definitely try to use it up within 3-5 days.
The advantages to this dressing are that you can use a good amount on your salad if you so desire. Plus you are basically adding more greens to your greens! It doesn’t get much healthier than that!
I added it to salads and drizzled it into wraps. I love it with greens, chopped red onion, chopped tomato, cucumber and avocado.
To add some extra Middle Eastern flair, heat a Falafel Sunshine Burger to crumble over a salad or into your wrap.
Super fast, very easy and extremely GREEN!
– Shari B. =)