Paleo gluten-free tabbouleh
Recipe by Tina Turbin
2-3 bunches parsley leaves
2 bunches green onions
6 tomatoes
2 tablespoons finely chopped mint
1 cup raw shredded cauliflower, rice-shaped (2 cups is optional)
Juice of 3 medium seeded lemons
3 tablespoons olive oil
Salt to taste
1. Begin picking leaves from parsley (no stems).
2. Rinse well and allow to air dry.
3. Chop leaves finely.
4. Boil water.
5. Remove stem at the end of tomatoes.
6. Blanch for one minute.
7. Remove skin and seeds of the tomatoes and cut tomatoes into small chunks.
8. Chop up the green onions, the white bulbs and the green part.
9. Mix green onions with tomatoes and parsley and mint.
10. Steam 1-2 cups of raw shredded cauliflower for one-two minutes on high in microwave.
11. Shred your cauliflower with a cheese grater.
12. Cover and then stir and let cool.
13. Add to vegetable mixture.
14. Add juice of 3 lemons and 3 tablespoons olive oil.
15. Mix.
16. Add salt to taste.
17. Enjoy!
starters, caveman, cavewoman, gluten-free, grain-free, paleo, paleo diet, paleomazing, primal, tabbouleh December 21, 2016 13:00
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