Low Carb Fresh Tabbouleh Salad
Discover vibrant, guilt-free flavors with this Low Carb Fresh Tabbouleh Salad, a healthy twist on the classic Middle Eastern dish! Instead of traditional bulgur wheat, this recipe uses finely pulsed cauliflower rice to create a nutrient-packed, keto-friendly base. Mixed with crisp English cucumber, juicy cherry tomatoes, aromatic Italian parsley, fresh mint leaves, and green onions, every bite bursts with freshness. The zesty dressing, made with tangy lemon juice and rich extra-virgin olive oil, ties it all together, delivering a light yet satisfying flavor profile. Ready in just 25 minutes with no cooking required, this refreshing salad is perfect as a wholesome side dish or a light main course. Ideal for low-carb, gluten-free diets, it’s summertime perfection in a bowl!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 large English cucumber
- 200 grams cherry tomatoes
- 1 bunch Italian parsley
- 0.5 cup fresh mint leaves
- 3 stalks green onions
- 0.25 cup lemon juice
- 0.25 cup extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Start by preparing the cauliflower rice. Remove the leaves and core from the cauliflower head. Break it into smaller florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. You might need to do this in batches depending on the size of your food processor.
2. Transfer the cauliflower rice to a large mixing bowl.
3. Dice the English cucumber into small cubes and add to the bowl with the cauliflower rice.
4. Halve the cherry tomatoes and also add them to the mixing bowl.
5. Finely chop the Italian parsley, mint leaves, and green onions, then add them to the bowl, mixing thoroughly with the other ingredients.
6. In a small bowl, combine lemon juice, extra-virgin olive oil, salt, and black pepper. Whisk until the mixture is well-blended.
7. Pour the dressing over the cauliflower and vegetable mixture. Toss everything together until the salad is well-coated with the dressing.
8. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
9. Serve chilled or at room temperature as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 28.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3849 mg | 82% | |
*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.
