This delectable gluten-free tabbouleh salad is crisp, light and refreshing. A simple citrus dressing brings all the wonderful veggie flavors together. It’s grain-free, sugar-free and Whole30 compliant. My recipe makes enough to have leftovers on the second day. This beautiful variation on traditional tabbouleh makes a lovely side dish or appetizer, but is equally perfect as lunch.
To make the dish gluten-free, I omitted the bulgur wheat and replaced it with fresh, crunchy, riced cauliflower. It was a wonderful solution to finding a way to put this delicious salad back into a grain-free diet. The results have my taste buds doing a happy dance!
This recipe is a 10 minute, toss-together. Chop some veggies and toss in a bowl with a simple 2‑ingredient citrus dressing. It’s really that easy. The salad should sit for about 30 minutes before serving, so the dressing has a chance to marinate the vegetables and meld the bright, fresh flavors. My Gluten-Free Tabbouleh Salad would be a perfect complement to any meal. Enjoy!Print
- 2 cups riced cauliflower, (raw, not frozen)
- 3 cups tomatoes, small diced
- 2 cups cucumber, small diced
- 3/4 cup green onions, chopped thin
- 1/2 cup fresh parsley, cilantro or mint, minced (a combination works, too)
- 1/4 cup avocado or olive oil
- juice and zest of 2 lemons, (about 1/3 cup)
- salt and pepper, to taste
- Zest, and then, juice the lemons.
- Mix oil, lemon juice, salt and pepper by whisking together in a small bowl.
- If your local market doesn’t sell freshly riced cauliflower, just buy a head and rice the cauliflower by grating or pulsing in a food processor.
- Dice tomatoes, cucumbers, onion.
- Mince the herbs. You can use parsley, cilantro or mint. A combination of any and all of them works well, too.
- Choose a salad bowl and add all your prepped veggies and herbs. Stir to evenly distribute them through the salad.
- Pour the lemon dressing over the salad veggies and stir to coat the entire salad in the dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and veggies to marinate.
- Serve cold.
- Category: Salad, Side Dish, Vegetable
- Cuisine: American
How to Make Gluten-Free Tabbouleh Salad
The steps to preparing this delicious salad couldn’t be simpler.
Zest and juice the lemons.
*Whisk together olive oil and lemon juice to make the citrus dressing. Add a little salt and pepper, to your own personal taste.
If you don’t have a bag of freshly riced cauliflower, grate a head of cauliflower or pulse it in a food processor to produce the cauliflower rice. I can actually buy it, pre-riced in the produce section at our local store, now.
Small dice your veggies and mince the herbs you select. I used all cilantro, this time, because it’s what I had on hand. Fresh parsley and mint are also beautiful in this dish. Both add a delicious, new flavor dimension to this lovely Tabbouleh Salad. Choose any of them, alone, or use them in combinations to create your own perfect flavor profile.
Combine the veggies, herbs and dressing in a salad bowl. Cover the salad and allow it to marinate in the refrigerator for at least 30 minutes before serving. It’s really that easy! You’re going to want this salad on the menu every week!