carrot tabbouleh salad

Ingredients For carrot tabbouleh salad

• DRESSING:
• 1/3-1/2 c

  extra virgin olive oil
• 1 lg

  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 md

  carrots, cut into chunks (i used rainbow carrots: orange, yellow, and red)
• 2 sm

  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 md

  shallot, peeled and chopped
• 1/2 Tbsp

  lemon zest
• GARNISHES:
• 12

  grape tomatoes, approximately
• 1/2 sm

  cucumber, diced small or sliced (persian cucumber this time around)
• lemon slices