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Low Carb Cauli Rice Tabbouleh Salad
Delicious & Nutritious
Low Carb & Gluten Free
Quick & Easy to Make
Made With Riced Cauliflower
Carbs
14g
Time
10 mins
Calories
125
Veg Servings
3
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 1 large bunch of fresh Parsley, finely chopped
- 10-12 sprigs of Mint Leaves, chopped
- 1 large Cucumber, diced
- 4 large Tomatoes, diced
- 3 Spring Onions sliced thin
- 2 tbsp of Extra Virgin Olive Oil
- Juice of 2 fresh Lemons
- 2 tsp of Sumac (optional but advised)
- Salt and Black Pepper, to taste
Method
- 1 In a large serving bowl, add two packs of Fullgreen Cauli Rice (you won't need to heat it).
- 2 Next add the chopped Cucumber, Tomatoes, Spring Onions
- 3 Wash and dry the Mint and Parsley completely (excess moisture makes it soggy; a salad spinner works well) and chop by hand (never use a food processor — it wilts and bruises the Parsley, ruining the texture).
- 4 Add the chopped herbs and season with Sumac, Salt, Pepper, Lemon Juice and Olive Oil.
- 5 Combining everything at the last moment keeps the salad fresh and vibrant... so stir everything together gently just before serving (with a lovely bit of grilled Fish or Chicken).
- 6 Enjoy!!
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