Carrot Tabbouleh Salad

Name: Carrot Tabbouleh Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Cuisine: Middle Eastern
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

By C G
@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.

Rating:

★★★★★ 1 vote5

Comments:

9 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
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How to Make Carrot Tabbouleh Salad

Step-by-Step

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.
Place the vegetables in a large mixing bowl. Pour the dressing over the vegetables and toss to combine. Taste and adjust seasonings if necessary.
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.

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