This fresh and tangy recipe will be your go-to summer salad. It’s delicious with grilled fish or chicken, a juicy steak, or simply by itself. This tabbouleh can be made well in advance so is perfect for picnics or for a pot-luck supper. The best part? It all comes together in under 10 minutes!
Servings
6
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 cup riced cauliflower (grated, finely chopped or pulsed in food processor)
- 2 cups fresh parsley leaves
- ½ cup fresh mint leaves, chopped
- 2 small red onions, finely diced
- 2 large tomatoes, quartered
- 2 tbsp lime juice
- 4 tbsp light olive oil
- Salt, to taste
Method
- Place the raw riced cauliflower into a large mixing bowl and add the parsley, mint and onions.
- Scoop the pulp and seeds from the centre of the tomato quarters (this will stop your salad becoming watery and soggy) then dice the remaining firm tomato flesh and add to the bowl.
- Whisk the lime juice, olive oil and salt together and drizzle over the salad.
- Toss the salad together until everything is well coated.
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