Tabouli that is low carb and gluten-free is bound to be your new favorite light summer salad. Instead of the traditional bulgur riced cauliflower is used along with tomatoes, cucumbers, mint, parsley, green onions, and walnuts. This dish is just brimming with fresh summer flavors. Vegan too!
**This post has been sponsored by ShopRite in collaboration with Activate. As always all opinions expressed here are my own**
Tabouli salad has to be one of my all time favorite salads. I just love all of the fresh flavors from the veggies and herbs. Whenever I am in a Middle Eastern restaurant and tabouli is on the menu I have to order it, every single time.
And here’s the end result.
Now this tabouli salad recipe takes no time to throw together. Literally, there is no cooking required, and if you buy pre-riced cauliflower you won’t even need to bust the food processor out!
OK, so story time on how this recipe came to be.
Recently, my parents and I were driving down to New York (from Massachusetts) to visit my dad’s great aunt and we wanted to bring her some high quality fresh veggies and snacks as a small gift. Having not planned this in advance (as usual), we had to stop into a nearby grocery store in Connecticut on our way down.
Our savior? ShopRite.
Now, I think everyone reading this post can understand what it means to have a “go-to” grocery store, and in my younger years, ShopRite was mine. It’s where my family shopped for four years while we lived in New Jersey. Additionally, ShopRite has a free dietitian on staff in almost every store – something I really respect.
But alas, living in Massachusetts has forced me to forage elsewhere…
Luckily, on this particular day when we were in dire need of a store, ShopRite came to the rescue! After just a 2 minute detour off the road (yay!) and we were able to stock up on the fresh veggies I needed to make this tabouli as well as a few snacks from the Wholesome Pantry line, which showcases tons of organic and non organic products (all free from a list of 110 chemicals and artificial ingredients) like pasta sauce, dried snacks, beans, oats, etc. I grabbed walnuts for the tabouli (and for later) as well as veggie chips.
Ta – da!
Once I had all of the ingredients i.e cauliflower, tomatoes, cucumbers, parsley, mint, green onion and walnuts. I just chopped it up and tossed together.
For the dressing I whisked together olive oil, lemon juice & zest, red wine vinegar, salt, pepper and garlic. If you don’t have red wine vinegar you could use rice vinegar or just omit it completely. Simplicity and low fuss is key to this tabouli recipe.
So, next time you’re looking for a simple summer hearty salad recipe (picnic anyone?) be sure to try my tabouli! No cooking required, gluten-free, low carb, vegan and brimming with fresh summer flavors! My family loved it!
And, next time you’re passing through Connecticut, if you’re in need of high quality ingredients for this recipe, or another, be sure to swing by ShopRite!
- 1 whole head cauliflower riced in the food processor about 4 cups
- 2 cups diced tomatoes 2 medium tomatoes
- 2 cups diced cucumbers 4 mini cucumbers
- 1 cup diced parsley
- 1 cup diced mint
- 1 cup diced green onion
- 1/2 cup walnuts chopped
- 1 lemon zest
- 1 lemon juice about 2-2 1/2 tablespoons
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic
In a small bowl whisk together the dressing, or shake in a mason jar.
In a large bowl combine the tabouli salad ingredients.
Serve topped with dressing and mixed.
Nutrition Info for 1/6th of recipe: 130 calories, 11.8g Carbs, 4.8 g Fiber, 5 g sugar, 3.7 g protein.