• 6 bunches of fresh parsley, washed and stems removed
  • 2 c. cherry tomato halves
  • 1/2 hemp seed
  • 1/2 minced sweet onion


  • 1/2 c. lemon juice
  • 1 ripe avocado
  • 1/2 tsp. sea salt
  • 5 cloves garlic, peeled


  1. Chop parsley to desired size. Add tomatoes and hemp seeds and mix.
  2. Combine dressing ingredients in blender and blend until smooth. Pour over salad and mix well.
Browse Cook(s): Sheri Yohe Nancy Riedesel
Browse Theme(s): Raw Foods Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.