Healthy Salad Recipe: Not-Tabouleh Salad
This post written by guest blogger – Laurie Rockenbeck
I love traditional tabouleh, but my daughter is sensitive to gluten and I am diabetic, so we minimize gluten and quick-carbs when possible. This salad has most of the same components most traditional tabouleh salads will have, plus a dressing that gives it a Turkish kick. There’s a lot of chopping involved in this one, but it is worth the effort.
- 1 ½ Pounds Plum tomatoes, seeded and cut into ½ inch dice
- 1 large cucumber, peeled, seeded, and cut into ½ inch dice
- 1 cup mint leaves minced (measured after chopping)
- 1 cup thinly sliced scallions
- ½ cup minced Italian parsley
- ½ cup seeded, diced green pepper (regular, Anaheim, or jalapeno, your choice)
- ½ cup chopped walnuts
- ¼ cup pomegranate molasses *
- 3 TBSP olive oil
- 1 TBSP honey (or other sweetener of choice)
- Salt and pepper
- Mix together the main ingredients.
- Whisk the dressing ingredients together until they emulsify.
- Toss the main ingredients with the dressing. Add more salt and pepper to taste. Refrigerate up to two hours ahead.
*Pomegranate molasses is available at almost all grocery stores. Some brands are sweeter than others, so it is a good idea to taste what you can find before adding the honey. I use a very sour/tart brand and the full tablespoon of honey still left a pretty tart flavor. You’re aiming for something that gives you a pleasant pucker, not a super-sour face.
Laurie Rockenbeck is a writer, knitter and blogger in Redmond, Washington. Her blog covers a mélange of subjects and can be found at laurierockenbeck.com