Green and Unabashed

That tupperware of dark greeny goodness is my lunch today (on my messy desk next to my awesome pink DS Lite). It’s a herb salad recipe originally from The Garden Diet eBook, but I’ve tweaked it a bit to suit my tastes and added a very necessary preparation step (wash the grit out of the cilantro). I should call it “the green smile salad”, because it always leaves gnarly green bits stuck in my teeth.

Raw Tabouli Salad

1 bunch cilantro
1 bunch parsley
2 scallions, sliced
1/2 pint cherry tomatoes, halved
1 avocado, diced
1 cup of raw almonds (soaked or unsoaked, your choice)
1 lemon
1 Tbsp olive oil
1 Tbsp agave
1 tsp salt

Loosely seperate the cilantro and parsley leaves from the stems. Rinse well under running water in a salad spinner and spin dry. Chop the greens well and add the green onions, tomato, and avocado.

In a food processor or blender whiz the almonds until fine. Add to the vegetables.

In a small bowl mix the juice of the lemon with the oil, salt, and agave. Pour over the vegetables and mix well.

The original recipe says it serves 3, but I love to sit down and eat the whole bowl myself!