Tabouleh

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Servings: 4 Prep: 15 min Cook: 705 min Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegan Simple Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Flat Leaf Parsley, Fresh Mint Leaves, Tomatoes, Lemons, Extra Virgin Olive Oil, Cumin, Sea Salt, Ground Black Pepper

Ingredients

2 bunches flat-leaf parsley

½ cup fresh mint leaves ⚠

4 green onions

4 tomatoes ⚠

2 cucumbers

2 medium lemons ⚠

3 tablespoons extra virgin olive oil ⚠

½ teaspoon cumin ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Finely chop parsley and mint. Dice green onions. Remove seeds from tomatoes and cut into half inch cubes. Cut cucumbers into same sized cubes. Juice the lemons.

2. In a large bowl place all ingredients and toss until well combined. Season with sea salt and freshly ground pepper to taste. Refrigerate until ready to serve.