Radish & Hempseed Tabbouleh

By Claire Ragozzino | VIDYA
May 23, 2015

Author Notes: A rich and creamy Claire Ragozzino | VIDYA

Serves: 4


  • 1 cucumber, peeled & diced
  • 4 radishes, diced
  • 1 bunch parsley, finely chopped
  • 1 cup mint leaves, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup hulled hemp seeds
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 1/2 teaspoon sea salt


  1. Peel and halve your cucumber lengthwise, then use a spoon to scrape seeds from your cucumber. Cut into lengthwise strips, then dice cucumber into small cubes. Place into a large bowl, then add in the remaining chopped ingredients. Toss with olive oil, lemon juice and salt. Grind in fresh pepper to taste, add more salt if desired.

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