Ingredients
- 2 cups organic flat leaf parsley, minced
- 1 cup organic fresh mint, minced
- ½ cup fine bulgur (or cooked quinoa)
- 3 or 4 medium tomatoes, cored, seeded and chopped
- 1 small organic white onion, chopped finely
- ¼ cup freshly-squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1-2 tbsp E3Live® liquid
- 10-12 organic mint leaves
- Freshly ground pepper to taste
- Salt to taste
Step 1
Follow directions for soaking bulgur (about 20 to 30 minutes in water). Drain bulgur very well and squeeze out all water. Can also use cooked quinoa instead of bulgur.
Step 2
Combine all ingredients except dressing.
Step 3
To make dressing, whisk together olive oil and lemon juice, then add E3Live® liquid and whisk a few more times. Add to salad and season with salt and pepper.
Step
Toss before serving.
