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Grain Free Tabouleh (Low carb, vegan, paleo)

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Cauliflower... is there anything it can't do? This vegetable is one of my staples because it's so versatile and works well to replace many high carb favorites. It does it again in this tabouleh! Keep all the traditional flavor of this Middle Eastern salad, and say good-bye to unwanted carbs and gluten.

(Serves 6)

Ingredients:

  •  1 cup cauliflower, grated (or pulsed to the size of rice in a food processor)
  •  1 cup parsely, finely chopped
  •  2 medium tomatoes, seeded, cubed
  •  1 small English cucumber, cubed
  •  1/2 medium purple onion, finely diced
  •  8-10 mint leaves
  •  2 Tbsp Omega Crunch Roasted Garlic Shelled Flax (available here: http://bit.ly/1hMAp8R)
  •  1 tsp lemon zest (*optional)
  •  3 Tbsp olive oil
  •  3 Tbsp lemon juice
  •  1/2 tsp garlic powder
  •  1/2 tsp Himalayan salt
  •  1/4 tsp black pepper

Method:

In a large bowl, add the cauliflower, parsley, tomatoes, cucumber, onion, mint, and flaxseeds. In a small bowl, add the olive oil, lemon juice, garlic powder, Himalayan salt, and black pepper and whisk them together until the oil and lemon juice is blended. Pour the olive oil dressing over the vegetables in the large bowl and toss until all the vegetables are covered. Done! Simple, delicious, and nutritious!

Approx. Nutritional Info Per Serving:

86 cals, 5g carbs, 7g fat, 1g protein, 3g sugar, 1g fiber

Recipe by Kitchen Caleigh

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