top of page
Writer's pictureKei

Creamy Lebanese Tabbouleh Salad


Level: Easy

Total: 35 min

Prep: 20 min

Cook: 15 min

Yield: 8 servings

Equipment:

  • mixing bowl set

  • whisk

  • knife

  • cutting board

Ingredients:

  • 1/3 cup vegetable oil (olive, avocado)

  • 3 tablespoons lemon/lime juice

  • 1 cup quinoa

  • 3/4 cup sour cream OR Greek yogurt (substitute for Vegan option)

  • 2 large bunches of parsley

  • 1-2 vine ripe firm tomatoes

  • 2 green onions (green & white part)

  • 1/2 tsp liquid smoke

  • 1/4 mint (optional)

  • salt & pepper

Instructions:

1. Cook quinoa as normal & set aside to cool.

2. In a small bowl whisk together olive oil & lemon juice until well combined. Add the wheat bulgur to the dressing and let it soak until it is soft and plumped (about 15 minutes)

  • 1/3 cup vegetable oil, 3 tbsp lemon juice, 1/2 cup grains

3. During that time, wash veggies & thoroughly dry them (a salad spinner is best).

4. Finely chop veggies. For the tomatoes, cut half wise & scoop the juice out of the tomatoes. Toss or save the juice for another recipe.

5. Place chopped veggies in a bowl. Add the optional mint. Season with salt & pepper.

6. Fold sour cream into the wheat mixture. Then pour the bulgur and dressing over the chopped veggies. Toss gently to combine.

  • 3/4 cup sour cream

7. Serve at room temperature or cold, with cucumbers if desired.


NOTES: This is great as a side with this simple baked salmon recipe.


15 views0 comments

Recent Posts

See All

Comments


bottom of page