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Low Carb Tabbouleh

This low carb tabbouleh is my version of the Lebanese classic herb salad. It's light and fresh, and the perfect side dish for a spring or summer meal. Keto, gluten free, and dairy free recipe.
Course Salad, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Total Time 15 minutes
Servings 7
Calories 92kcal
Author Georgina from StepAwayFromTheCarbs.com

Ingredients

  • 7 oz flat leaf parsley
  • 8 oz riced cauliflower cooked and cooled
  • ¼ cup chopped fresh mint
  • 2 green onions finely chopped
  • 6 cherry tomatoes diced
  • ¼ cup extra virgin olive oil
  • 2 tbs lemon juice
  • salt and black pepper

Instructions

  • Finely chop the parsley (stalks and leaves), and place it in a large bowl.
  • Next, add the chopped fresh mint, cauliflower rice, cherry tomatoes, and green onions.
  • Add your finest extra virgin olive oil, fresh lemon juice, salt and black pepper. Mix it all together.
  • Transfer the tabbouleh to a serving bowl, cover, and leave in the fridge for at least 30 minutes.

Notes

3g net carbs per serving (one sixth of the tabbouleh salad)

Nutrition

Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2560IU | Vitamin C: 59.5mg | Calcium: 54mg | Iron: 2.2mg