03 Aug Phase Two Keto Hemp Tabbouleh
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (80 ml) lemon juice
- ½ teaspoon sea salt
- 2 bunches of fresh parsley, chopped
- 1 cup (215 g) Hemp Hearts
- 3 medium tomatoes, diced
- 8 green onions, finely diced
- ¼ cup (24 g) chopped fresh mint
- 1 small garlic clove, minced
- Place the olive oil, lemon juice and sea salt in a large bowl. Whisk to combine.
- Add remaining ingredients, toss to coat, and serve.