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Tabbouleh Salad


2 cups chopped parsley – 1.8 ounces

1 cup fine diced tomato

1 cup fine diced celery or cucumber

½ cup fine chopped mint leaves

1/2 cup diced onion white red or green

1 cup of konjac rice or riced cauliflower

4 tsp olive oil

3 tbsp fresh lemon juice

salt and pepper to taste.


Fine chop parsley and mint leaves, place in medium bowl.

Fine dice tomato discarding seeds and draining any excess liquid before adding to bowl.

Dice your onion and choice of cucumber or celery and add to bowl.

Rinse drain and dry konjac rice before adding to bowl or use cauliflower rice.

Whisk together oil and lemon juice and pour over top of ingredients, add salt and pepper and toss all ingredients very well.

Taste and add more salt and pepper if desired.

Recipe yields 2 servings

You can enjoy tabbouleh as a side dish, or scoop up in romaine leaves, or with your favorite low carb chip.

Maintenance: You can add more oil to the salad for a thicker dressing and balance with extra lemon juice.

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