Summer is the perfect time for fresh and simple salads. Tabbouleh is one of our favorites, bursting with flavor! Traditionally, tabbouleh is made with bulgur wheat or couscous. One of my favorite gluten-free versions uses quinoa. However, most of the time, we prefer a grain-free version to make it friendly for many therapeutic diets. Grains can be inflammatory and contain high levels of lectins, a type of plant protein, which can punch tiny holes in the very delicate epithelial tissue of the intestines. For those who have digestive issues, and even for those who don’t, grains are better left off the table. Our tabbouleh is also totally raw, a great way to pack more fresh veggies into your meal rotation. If you have a home garden, this recipe puts those lush tomatoes to good use! Feel free to play around with this recipe and add cucumbers, carrots or any favorite raw vegetables.
This recipe makes about 6-8 large servings.
Ingredients:
6 bunches parsley
6 roma tomatoes
1 bunch mint
1 bunch radishes
2 red peppers
3-4 lemons
olive oil
salt
Wash parsley very well. Carefully remove stems and place leaves into food processor*. Pulse until finely chopped and place into a large bowl. Do the same with the mint and add to the bowl. Finely chop tomatoes, radishes and red peppers as for a chop salad. Add olive oil, salt and lemon juice to taste.
If adding a grain or beans, add 3 cups cooked whole grains or chickpeas and halve the amount of parsley in the recipe.
*If you don’t have a food processor, be sure to chop the parsley until very fine by hand.
