at your salads got better the longer they sat, rather than turning into a soggy mess, then my friends, let me introduce you to one of my favorite dishes: tabouleh. My Grain-Free Tabouleh Salad is a delicious, hearty salad that actually gets better over time. It is a traditional Middle Eastern dish, but my take is grain-free, giving it a fresh and modern twist. Plus, it also happens to be paleo and vegan-friendly, making it a salad that anyone can enjoy!
Ingredients
- 3 cups grated cauliflower (about one medium head)
- ¼ cup chopped scallions
- ¼ cup chopped fresh mint
- 3 Persian cucumbers, diced (no need to peel)
- 1 cup cherry tomatoes, halved
- ¾ cup kalamata olives, pitted and chopped
- 1 bunch parsley, washed and chopped roughly
- 1 clove garlic,mashed
- ⅓ cup olive oil
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 lemon, juiced
Instructions
- Grate/chop all of the veggies above and place them in a large bowl.
- Add wet ingredients and seasonings, toss and enjoy!This will stay fresh in the refrigerator for up to one week.
Calories: 247kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1015mg | Potassium: 537mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1717IU | Vitamin C: 81mg | Calcium: 83mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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