Pine Nut and Parsley Salad (serves 6)

Salad
2 cups (480ml) fresh parsley leaves, finely chopped
1 cup (240ml) fresh mint leaves, coarsely chopped
1/3 cup (80ml) seeded and finely chopped tomatoes
1/3 cup (80ml) seeded and finely diced English cucumber
1/4 cup (60ml) thinly sliced green onion
1/2 cup (120ml) pine nuts, coarsely chopped

Dressing
2 Tbsp (30ml) freshly squeezed
lemon juice
1/2 tsp (2.5ml) finely chopped garlic
1/4 tsp (1.2ml) sea salt
5 Tbsp (75ml) extra-virgin olive oil
1/2 tsp (2.5ml) ground allspice
1/4 tsp (1.2ml) ground cinnamon


This is the low-carb version of tabbouli, the wonderful Middle Eastern parsley salad. It’s excellent with grilled or roasted chicken. A traditional way of eating this is to wrap it up in leaf lettuce. Try it with Hummus.

You can mix the vegetables 4 to 6 hours in advance and add the dressing just before serving.
Note: For variety, serve this salad minus the pine nuts and add a few chopped black olives. Or add a sprinkling of feta cheese and diced avocado.

To make the salad: In a large bowl, mix the parsley, mint, tomatoes, cucumber, and green onion. Sprinkle with the pine nuts. Cover and refrigerate until needed.

To make the dressing: Just before serving, combine the lemon juice, garlic, and salt in a small bowl. Stir well. Slowly beat in the oil. Stir in the allspice and cinnamon. Pour over the parsley mixture and toss to coat.


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