Paleo Fresh Tabbouleh Salad
Bright, zesty, and brimming with fresh ingredients, this Paleo Fresh Tabbouleh Salad is a modern twist on the classic Middle Eastern dish. Perfect for those following a paleo or grain-free diet, this recipe swaps traditional bulgur wheat with tender, lightly sautéed cauliflower rice, creating a light yet satisfying base. Packed with vibrant parsley, cooling mint, crisp cucumbers, and juicy tomatoes, every bite bursts with garden-fresh flavors. Tossed in a simple yet tangy lemon and olive oil dressing, this gluten-free tabbouleh salad is a quick 30-minute side dish that pairs beautifully with grilled meats or stands alone as a refreshing snack. Healthy, flavorful, and effortless—this paleo tabbouleh will become your go-to recipe for clean, wholesome eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 medium Tomato
- 1 large Cucumber
- 0.5 Red Onion
- 1 bunch Parsley
- 0.5 cup Mint Leaves
- 1 Lemon
- 3 tablespoons Extra-Virgin Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by preparing the cauliflower. Remove the leaves and core, and then cut into large florets.
Place the cauliflower florets in a food processor and pulse until they resemble fine rice grains. Be careful not to over-process.
In a large skillet, add the cauliflower rice and lightly sauté over medium heat for about 5 minutes, stirring occasionally. Once soft, remove from heat and let it cool to room temperature.
Dice the tomatoes, removing any excess seeds to prevent the salad from becoming too watery.
Cut the cucumber in half lengthwise and then into quarter-length strips. Dice these strips into small pieces.
Finely chop the red onion and add it to a large mixing bowl along with the cooled cauliflower rice.
Finely chop the parsley and mint leaves, then add them to the bowl with the cauliflower mixture.
Add the diced tomatoes and cucumber to the bowl and mix well to combine.
In a small bowl, whisk together the juice of one lemon, extra-virgin olive oil, salt, and black pepper.
Pour this dressing over the salad and toss everything together until well-coated.
Taste and adjust the seasoning if necessary.
Allow the salad to sit for at least 10 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or light main course.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 41.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3356 mg | 71% | |
*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.
