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Cauliflower Rice Tabbouleh Salad

Light and refreshing, this Cauliflower Rice Tabbouleh Salad recipe is a low carb take on the traditional Tabbouleh Salad. Quick and easy to make!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: cauliflower rice, salad, tabbouleh salad
Servings: 12
Calories: 53kcal
Author: Kellie from The Suburban Soapbox

Ingredients

  • 2 cups Cauliflower Rice
  • 1/2 cup chopped fresh parsley
  • 1 cup chopped seeded plum tomatoes
  • 3 scallions chopped
  • 1 cup chopped cucumber
  • 3 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 large garlic cloves minced

Instructions

  • In a large bowl, stir together the cauliflower rice, parsley, tomatoes, scallions, cucumbers and mint.
  • In a small bow, whisk together the olive oil, lemon juice and garlic.
  • Pour the olive oil mixture over the salad and toss to coat.
  • Let the salad sit at room temperature for 15-30 minutes to allow the flavors to blend.
  • Serve at room temperature or chilled.

Notes

Cauliflower Rice Tabbouleh Salad can be made up to 24 hours in advance. Store in the refrigerator in an airtight container.

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 0g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 144mg | Fiber: 0g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 20.4mg | Calcium: 17mg | Iron: 0.4mg