Olive Cauliflower Tabbouleh
I love this salad because of the combination of mint and parsley. This is lovely mix of vegetables makes it a very light and fresh salad. Serve with burgers or chicken or eat as a snack. Easy to make ahead of time, as the ingredients will blend to accent the flavors.
Olive Cauliflower Tabbouli
Prep time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Nut-Seed Free, Paleo, Soy Free
Author: The Nourishing Place
Recipe type: Salads/Sides
Serves: 8
Ingredients
- 2 carrots, finely chopped
- 1 bunch radishes, finely chopped
- ½ c. jicama, finely chopped
- 1 cucumber, finely chopped
- ½ c. onion, chopped
- 16-24 black and green olives, finely chopped
- 1 bunch parsley, chopped
- 2 T. mint, minced
- ¼ c. olive oil
- 3 T. apple cider vinegar
- ½ lemon, juiced
- Sea salt to taste
- 2 t. black pepper
Instructions
- Combine carrots, radishes, jicama, cucumber, onion, olives, and mint into a large mixing bowl.
- In a small mixing bowl add olive oil, apple cider vinegar, lemon, salt and pepper. Use an immersion blender available to mix ingredients.
- Toss the dressing with the vegetables and set in refrigerator for 30 minutes. Stores easily for days.
