Carrot Tabbouleh Salad

C G

By
@Celestina9000

Printed in Taste for Life via the cookbook 'Smashing Plates' by Maria Elia. I had fun customizing this recipe! Red onion or scallions can replace the shallots if you prefer. Did you notice a certain ingredient missing from the list? No bulgur.


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Comments:

Serves:

4-6

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

DRESSING:

1/3-1/2 c
extra virgin olive oil
1 large
lemon, juice of (i used a meyer lemon)
1/2 tsp
ground cinnamon (reduced from 1 tsp.)
1/4 tsp
ground allspice (reduced from 1 tsp.)
salt and fresh cracked black pepper, to taste

SALAD:

4-5 medium
carrots, cut into chunks (i used rainbow carrots: orange, yellow, and red)
2 small
golden beets, washed, ends trimmed and peeled ( i added this ingredient although it is optional)
1 1/2 c
fresh parsley, stems intact and loosely packed (italian parsley preferably or curly will work but *not* dried parsley!)
1 c
fresh mint, stems removed and loosely packed (*not* dried mint!)
1-2 clove
garlic, peeled
1 medium
shallot, peeled and chopped
1/2 Tbsp
lemon zest

GARNISHES:

12
grape tomatoes, approximately
1/2 small
cucumber, diced small or sliced (persian cucumber this time around)
lemon slices

Directions Step-By-Step

1
With a food processor on the PULSE setting or by hand finely mince the carrots, beets, fresh parsley, fresh mint, garlic and shallots. Stir in the lemon zest.
2
Place the vegetables in a large mixing bowl. Pour the dressing over the vegetables and toss to combine. Taste and adjust seasonings if necessary.
3
Transfer the mixture to a large salad bowl or platter. (I lined the edges of the bowl with baby spinach leaves, as an option.) Garnish with grape tomatoes, cucumber slices and lemon slices. Serve at room temperature for best flavor.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegan