Tuesday, April 7, 2015

Passover Tabouli

Its the Tuesday after a fun-filled long weekend.  Know what that means? It means Little A is going to be a bear when I drop the girls off at school today.  She never enjoys going to school, but she's particularly resistant after having extra 'home days' as she calls them.  Wish me luck, I'm going to need it!

I hope you had a nice holiday weekend.  We had a great time and ate very well!!

You don't have to celebrate Passover to appreciate this recipe.  Its super healthy and yummy and perfect if you are trying to follow a raw, low-carb or grain-free diet.  You could make it a complete meal by adding chickpeas, if you aren't following traditional Ashkenazi Passover rules which forbid legumes as well.

This was one of the salads I brought to our sedar.

Passover Tabouli

1 cauliflower, cut into florets
1 English cucumber, seeded and diced
6 Roma tomatoes, seeded and diced
2 cups parsley, chopped
2 cloves garlic, minced
2 tbls shelled hemp seeds
2 tbls extra virgin olive oil
Juice of 1 lemon
Kosher salt, to taste

Place cauliflower into food processor and pulse until finely chopped/grated.  Do in several batches, if necessary.

Scrape cauliflower into large serving bowl, add all the other ingredients and toss well.  Let sit for 30 minutes and serve.

This recipe has been shared with Urban Naturale's Healthy, Happy, Green and Natural Party Blog Hop and Gluten-Free Friday.

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