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Tabbouleh Salad: A Refreshing & Healthy Delight! 🥗
This is one of my favorite salads, and it’s anything but boring! Packed with flavor and nutrition, you’re sure to love it! 💚 This recipe offers a gluten-free option using cauliflower rice for a light and healthy twist on the classic Tabbouleh.
Ingredients:
- 2 cups diced cucumber
- 2 cups diced tomato
- 2 cups cauliflower rice (or ½ cup bulgur for traditional)
- ½ tsp sea salt
- 2 medium bunches curly parsley, finely chopped
- 1/3 cup chopped fresh mint
- ½ cup sliced scallions
Dressing:
- 1 ½ lemons juiced
- 1/3 cup extra virgin olive oil
- lemon zest (optional)
- 1 clove garlic minced (optional)
- ½ tsp sea salt
- ground pepper to taste
Instructions:
- Salt the diced cucumber and tomato first and then let the mixture rest while you prepare the remainder of the salad (at least 10 minutes). This will help pull the water out which will make the salad less watery.
- Strain the cucumber and tomato mixture before adding to your salad.
- Combine all ingredients in a large bowl.
- Whisk together dressing ingredients in a separate bowl.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for later. The flavors meld together beautifully as it sits!
Tips for the Best Tabbouleh:
- Make sure your parsley and mint are completely dry after rinsing. A salad spinner is highly recommended!
- If you want to use bulgur instead of cauliflower rice, you will need ½ cup bulgur (prior to cooking it). Cook the bulgur according to package directions before adding it to the salad.
- Cauliflower rice can be processed in a food processor, or purchased pre-made.
- Using a leaf separator to remove the stems from the parsley and mint can save a lot of time.
- You can process the parsley and mint in a food processor if you prefer not to chop by hand. Be careful not to over-process, as you want the parsley and mint to be finely chopped, not pureed.
Enjoy this delicious and healthy Tabbouleh salad! 🤍
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