Recipe Directions

In a food processor, CHOP the parsley and dill. (though i like to do it by hand) TRANSFER to a large bawl and add tomato, hemp seeds, onion and jalapeño. MIX the ingredients together thoroughly with wooden spoon. COMBINE all the dressing ingredients and blend until smooth. POUR over the salad TOSS to mix well and serve. ~This recipe is better if prepared a day in advance so flavors can melt together and great to serve it with leaves of Romaine lettuce

Zhanna8's Thoughts

This inspired by Tabbouleh, originally is an Arabic dish though also popular in Brazil as tipili. Here is Russian twist – in place of cracked wheat, are hemp seeds and additional herbs

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I enjoyed making this as much as I enjoyed eating it. The herbs smell so good when you're chopping them. This salad tastes like spring-time.

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Love it! I was just thinking about making a bulgur free tabbouleh. Thanks!

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Sounds fabulous! Am adding this to make for our Thanksgiving!

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