Spinach Tabbouleh

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Ingredients Minutes Calories
Prep Cook Servings
20 min 5 min 4
Spinach Tabbouleh
Health Rating


3 cup Cauliflower crumbles/rice
2 tbsp Ghee (or extra virgin coconut oil)
2 tsp Himalayan sea salt
1 cucumber(s) Cucumber (peeled and diced)
1 cup Cherry Tomatoes (or regular tomatoes, chopped)
1 bunch Green onion, scallion, ramp (or spring onions, chopped)
3 cup Spinach
1 cup Parsley, fresh (chopped)
1/2 cup Mint, fresh
1/2 cup Lemon juice
1 clove(s) Garlic (minced)
1/2 cup Extra virgin olive oil
1/4 tsp Black pepper


Heat a pan greased with ghee over a medium heat. Once hot, add the cauliflower rice, season with 1 tsp salt and cook for about 5 minutes or until crisp-tender, stirring occasionally. Once cooked, take off the heat and set aside to cool down.

Meanwhile, peel and dice the cucumber, chop the tomatoes and onions.Place all the chopped vegetables (apart from the cooked cauli-rice) in a large salad bowl.

Chop the mint and parsley and remove the hard stems. Once chopped, add to the bowl.

Roughly chop the spinach leaves and add to the bowl together with the cooled cauli-rice and combine.

Combine lemon juice in a bowl together with the minced garlic and olive oil. Whisk using a fork.

Pour over the tabbouleh and season with more 1 tsp salt and the pepper. Toss using two forks or tongs until combined.

Nutrition Facts

Per Portion

Calories 378
Calories from fat 300
Calories from saturated fat 68
Total Fat 33 g
Saturated Fat 7.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 21.3 g
Cholesterol 15.5 mg
Sodium 351 mg
Potassium 781 mg
Total Carbohydrate 15.0 g
Dietary Fiber 4.8 g
Sugars 5.1 g
Protein 4.6 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 4.5

Energy sources

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