Tabouli Salad

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1 ½ cup cooked millet or quinoa or combination of both

1 cucumber finely chopped

1 bunch each fresh Italian and curly parsley, cilantro and dill (wash and remove large stems before chopping finely)

2 green onions, thinly sliced

4 small roma tomatoes diced (preferably blanched, peeled and seeded prior to dicing if you suffer from inflammation)

3 tbsp olive oil

1 garlic clove minced

1 ½ tbsp each lemon juice and raw apple cider vinegar (with the mother)



Mix above ingredients together. Chill for 1 hr prior to eating.

Salt and pepper to taste at time of eating. Salad will not store well once salt is added.



  • Gluten free
  • Anti-inflammatory
  • Super food
  • Plant based
  • Probiotic (raw apple cider vinegar with the mother)



bon appetit

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