LillyPad Health

LillyPad Low Carb Tabbouleh

A lovely low carb version of this cold salad classic.

CourseSide Dish

Servings

3people

Servings

3people

Ingredients

2 1/2cups cauliflowerriced
1cup parsley, freshchopped
1cup mint leavespacked into cup, chopped
1/2cup green onionthinly sliced
1 1/2cups cucumberpeeled and chopped
1 1/2cups celerychopped
1clove garlicminced
1/4cup lemon juice
1tsp apple cider vinegar
2Tbsp olive oil
1tsp sea salt
1/4tsp ground black pepper
turmericoptional

Instructions

Rice (chop finely) the cauliflower in a food processor or use a grater.
Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Recipe Notes

If you are following an Ideal Protein protocol: One serving (1/3) of this recipe counts as 1 cup of select vegetables and 1 cup of unlimited vegetables.