Tabouli
Prep Time
20 mins
Total Time
20 mins
Tabouli that is low carb and gluten-free is bound to be your new favorite light summer salad. Instead of the traditional bulgar 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!
Course:
Lunch
Cuisine:
Lebanese
Servings: 6
Calories: 165 kcal
Ingredients
- 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
for the dressing:
- 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
Instructions
-
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.
Recipe Notes
Nutrition Info for 1/6th of recipe: 130 calories, 11.8g Carbs, 4.8 g Fiber, 5 g sugar, 3.7 g protein.
Nutrition Facts
Tabouli
Amount Per Serving
Calories 165
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 451mg13%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 1455IU29%
Vitamin C 37.7mg46%
Calcium 88mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.