Almost Tabouleh Salad
Ingredients
- 2 cups Uncooked Rice cook in vegetable stock/broth, according to package directions
- 4 cups Vegetable stock/broth for cooking rice)
- 2 cups greens (micro greens, baby spinach, kale, etc.) or 2 bunches parsley finely chopped
- 10 – 12 mint leaves finely chopped
- 1 medium English Cucumber seeded and diced optional
- 15 oz can of Diced (or petite diced) Tomatoes drained
- 4 – 6 Green Onions sliced optional
- 2 Lemons will use zest and juice)
- 1/4 cup Olive or Avocado Oil
- Salt & Pepper to taste
Instructions
- Cook rice according to package directions – use Vegetable broth instead of water. Once cooked, cool then place in fridge to chill.
- Prepare all vegetables (greens or parsley, mint, cucumber, tomatoes, and onions) and place in fridge to chill.
- Zest lemons and juice. In a glass jar or container, mix oil, lemon juice, lemon zest, and salt & pepper. Set aside and keep at room temperature.
- Once all ingredients are chilled (2 – 3 hours or overnight), combine rice, parsley, mint, cucumber, tomatoes, and onions in a large glass bowl. Use a fork to keep rice fluffy. Add dressing and stir. Add additional salt and pepper as needed.
- Chill salad until ready to serve.
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