Multi-Herb and Hemp Seed Tabbouleh

with Garlic-Lime Dressing

Tabbouleh is typically made with bulgur, but here hemp seeds heroically stand in as a heart-healthy, gluten-free option. Most tabbouleh dressings contain lemon juice, but I switch it up here with lime, which adds an altogether different zing. If you can’t find packaged edible flowers, use pesticide-free nasturtiums, rose petals, or violets.

Serves 6

For the dressing

• ⅓ cup fresh lime or lemon juice
• ⅓ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

For the salad

• 2 cups chopped fresh flat-leaf parsley
• 1 cup chopped watercress
• 1 cup chopped fresh dill
• 1 cup chopped fresh chives
• ¾ cup chopped fresh mint
• ½ cup thinly sliced scallions
• ½ cup chopped fresh cilantro
• 1 (1-ounce) package edible flowers, gently chopped
• 1 cup hemp seeds, soaked and dehydrated

Make the dressing: In a large bowl, whisk together all of the ingredients until emulsified.

Make the salad: Add all of the salad ingredients to the bowl with the dressing, toss to combine, and serve.

Tip The secret to this salad is its bounty of chopped fresh herbs. Running over the herbs too many times with your knife wets and blackens them, so wash and dry them well before chopping and use a very sharp blade and a light touch.