Ingredients

• 2 cups finely chopped fresh parsley (stems removed—yes, this is the STAR!)
• ½ cup finely chopped fresh mint
• 1 cup cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• ¼ cup red onion, very finely minced (soak in cold water 5 min to mellow, then drain)
• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• ½ tsp sea salt
• ¼ tsp black pepper
• Optional: ¼ cup toasted pine nuts or hemp seeds for crunch

LOW-CARB “BULGUR” OPTION (adds texture without grains):
→ Replace traditional bulgur with ½ cup riced cauliflower (steamed 3 min + squeezed very dry) or ¼ cup soaked hemp seeds (adds protein + nuttiness).

Instructions

In a large bowl, combine parsley, mint, cucumber, tomatoes, and drained red onion.
In a small jar, shake olive oil, lemon juice, salt, and pepper.
Pour dressing over salad; toss gently but thoroughly.
Fold in riced cauliflower or hemp seeds (if using) and optional pine nuts.
Chill 20–30 min before serving—allows flavors to meld without wilting herbs.