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.
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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