Keto Classic Tabouli Salad
Transform your favorite Mediterranean-inspired salad into a low-carb sensation with this vibrant Keto Classic Tabouli Salad! This recipe swaps traditional bulgur wheat for finely processed cauliflower, creating a keto-friendly base that's light, fluffy, and packed with nutrition. Fresh parsley and mint lend signature herbal notes, while juicy cherry tomatoes, crisp cucumber, and tangy red onion add pops of refreshing flavor and crunch. A zesty dressing of lemon juice, olive oil, and garlic ties it all together beautifully, ensuring each bite is a burst of savory satisfaction. Ready in just 25 minutes, this gluten-free, low-carb tabouli makes an ideal side dish or a healthy meal option for those embracing ketogenic and paleo diets. Serve chilled for the ultimate refreshing experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Fresh parsley
- 0.5 cup Fresh mint leaves
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Garlic clove
Instructions
Begin by preparing the cauliflower. Remove the outer leaves and cut the cauliflower into florets. Rinse them thoroughly under cold water.
In a food processor, pulse the cauliflower florets until they resemble the texture of rice. Be careful not to over-process, as it can become mushy.
Transfer the processed cauliflower to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap and microwave on high for about 4-5 minutes or until slightly tender. Allow it to cool completely.
While the cauliflower cools, finely chop the fresh parsley and mint leaves and add them to a large mixing bowl.
Dice the cherry tomatoes into small pieces and add them to the bowl.
Peel and dice the cucumber, then finely chop the red onion, adding both to the mixing bowl.
Mince the garlic clove and add it to the bowl with the other ingredients.
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and black pepper.
Add the cooled cauliflower to the mixing bowl with the other salad ingredients.
Pour the lemon dressing over the salad and toss everything together until well combined.
Allow the salad to sit for at least 15 minutes before serving, so the flavors meld together.
Serve chilled or at room temperature as a refreshing side dish or a light, healthy lunch.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 26.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3502 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
