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Gluten-Free Tabbouleh Salad

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  • Author: Glenda Embree
  • Total Time: 10 minutes
  • Yield: 8-10 servings 1x


Units Scale
  • 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


  1. Zest, and then, juice the lemons.
  2. Mix oil, lemon juice, salt and pepper by whisking together in a small bowl.
  3. 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.
  4. Dice tomatoes, cucumbers, onion.
  5. Mince the herbs.  You can use parsley, cilantro or mint.  A combination of any and all of them works well, too.
  6. Choose a salad bowl and add all your prepped veggies and herbs.  Stir to evenly distribute them through the salad.
  7. Pour the lemon dressing over the salad veggies and stir to coat the entire salad in the dressing.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld and veggies to marinate.
  9. Serve cold.
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Category: Salad, Side Dish, Vegetable
  • Cuisine: American