This one is for both our Sweat Nation AIP and vegan citizens...It's actually awesome for all of you omnivores as well. This week try this attempt at an AIP-friendly version of tabbouli with radishes and jicama instead of the grains. It is light, crunchy and refreshing and a great way to get some raw veggies in. This recipe keeps in the refrigerator for a week — Make a big batch of this on the weekends to add to any lunches.
REP TIME - 15 MINS TOTAL TIME - 15 MINS
Here's What You Need...
1 bunch parsley, chopped
1 bunch radishes, finely chopped
½ lb jicama, peeled and finely chopped
2 carrots, finely chopped
1 cucumber, finely chopped
8 kalamata olives, minced
1 tablespoon mint, minced
¼ cup olive oil
2 tablespoons apple-cider vinegar
½ lemon, juiced
sea salt to taste
Combine all of the chopped veggies (parsley, radishes, jicama, carrots, cucumber, olives, and mint) in a large bowl and toss with the olive oil, cider vinegar, lemon, and salt.