Jicama & Radish Tabbouli

November 5, 2012

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

 

Serves: 2

 

Here's What You Need...

 

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.

     

     

     

     

     

     

     

     

     

 

  

 

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