This spin on a classic Tabouleh Salad is flavorful, and a delicious side dish. It’s also good on pita or wraps, or to just enjoy on its own.
3 medium bunches of curly parsley
1 ¼ cups diced cucumber
1 ¼ cups diced tomato
1/3 cup green onion
3 tbsp fresh mint (chopped)
For the dressing:
1/3 cup olive oil
Juice of 1 lemon
1 tsp garlic powder
¾ tsp salt
½ tsp black pepper
Prepare the parsley by cutting off the thick stems.
Finely chop the parsley and remaining stem pieces- do this in a couple of increments.
Transfer all of the parsley to a large bowl.
Dice the cucumber + tomatoes into small pieces, and add to the bowl.
Thinly slice the green onion and add it to the bowl along with the chopped fresh mint leaves.
To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
Pour the dressing into the large bowl.
Toss the salad together with the dressing. Enjoy!
If you wish, add ½ cup of cooked bulgur wheat or quinoa (to keep gluten-free) !
Season the salad to your liking-if you want more salt/pepper/garlic/etc., ADD IT!
This salad is perfect to take on the go OR to serve as an accompaniment to your meals!
This salad can be kept in the fridge in an airtight container for 4 – 5 days.
- Serving Size: 4
- Calories: 194
- Sugar: 3.7g
- Sodium: 449mg
- Fat: 19.1g
- Saturated Fat: 2.7g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 8.7g
- Fiber: 1.6g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: mediterranean, recipe