Grain-Free Green Tabbouleh: An Anti-Inflammatory Herb Recipe
This tabbouleh is unique as it doesn't use the classic grain. You can customize it to your liking. It's one of those simple recipes that have lots of nutrients to help reduce inflammation. Read the post.
Servings: 5 servings
Calories:
Cost: $8
Equipment
- A chopping board
- a kitchen knife
- a salad bowl
- A small jar with a lid
- a food grater
- Salad spoons
- A lemon squeezer
Ingredients
- 1 cup parsley
- 1 cup cilantro
- 1 cup arugula
- some leaves of fresh basil
- 1 cup red bell pepper (use any color)
- a small piece of red hot pepper
- a nob of ginger
- a few walnuts
- 2-3 tablespoon pumpkin seeds
Vinaigrette
- 4 tablespoon olive oil
- 2 tablespoon freshly squeezed lemon
- 1 tablespoon lemon zest (organic)
Instructions
Vinaigrette
- Make sure that the lemon is completely dry. Use a food grater to grate the skin. Put the zest in a jar with a lid
- Squeeze the lemon and add the juice to the zest in the jar.
- Add the olive oil. Close the jar and shake vigorously. Set aside.
Tabbouleh
- Clean all the herbs. Use a kitchen cloth to pat dry.
- Chop the herbs very finely
- Dice the pepper into small cubes
- Grate the ginger
- Chop the walnuts and pumpkin seeds
- Bring all the ingredients in a salad bowl. Pour the zesty vinaigrette.
- Using salad spoons, toss the tabbouleh till the vinaigrette is evenly distributed.
- Serve immediately or see the notes below.
Notes
- This tabbouleh has more herbs, and its texture will depend on how finely you chop them.
- While I love eating veggies right away to enjoy all the health benefits, you might find this even tastier and more enjoyable the next day. Make sure to put it in a well-covered bowl to reduce oxidation!
- If you don't appreciate cilantro, feel free to use other herbs like dill.
- I served my tabbouleh with quinoa; you can use baked potatoes, rice, meat/fish, buckwheat, healthy bread, etc.
- Don't use all the vinaigrette.