A New Take On Old Tabouli Salad

I have been slowly working on this cookbook. I had computer problems that really set me back. But my latest task is to go through my super old recipes that are somewhat on the blog and giving them a new look, some new photos and some upgrades.  

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This tabouli salad is from years ago and according to my blog, I don't even have ingredient measurements listed let alone photos? What was I thinking?

So, I decided to tweak the recipe and take some pretty new pics for ya'll. I love this salad. It's so awesome and healthy! 

What I love about this recipe is that instead of grains, I use almonds. Don't worry it's not as rich as you'd think. It's insanely light and you almost don't even need dressing it's so flavorful. The herbs and sea salt are dressing in themselves. 

I served the tabouli in lettuce cups but you can just devour it out of bowl if you prefer.  

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TABOULI SALAD

1.5 cups almonds, raw 

1.5 cups parsley and a pit of cilantro mixed in

1/2 cup chopped baby tomatoes

2 Tbls chopped shallots or green onion

1/2 cucumber thinly chopped 

1/2 tsp sea salt

pepper

1/8 cup olive oil

1/8 cup lemon, juiced

1 clove garlic, optional {I chose to leave this out today} 

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In a food process pulse nuts about 4 times then turn on and count to about 8. 

Add parsley/cilatro and sea salt. Pulse again 4 times and then count to 8 again. See photo. 

Transfer to a large bowl. Mix in the rest of the ingredients. Mix well with a spoon. 

You can eat it as a salad or put into cabbage or butter lettuce leaves to serve. 

Eat right away or store in fridge for 3 days. 

options for garnish: avo dill and/or thin asparagus julienned or shaved

 

Enjoy! - Happy Weekend!

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