Carrot Tabbouleh Salad
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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- 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
- 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
- grape tomatoes, approximately
- 1/2 small
- cucumber, diced small or sliced (persian cucumber this time around)
- lemon slices
1With 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.
2Place the vegetables in a large mixing bowl. Pour the dressing over the vegetables and toss to combine. Taste and adjust seasonings if necessary.
3Transfer 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.