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Tabbouleh Salad

20140712_174129Low Carb & Gluten Free Tabbouleh Salad

 

INGREDIENTS

½ head of cauliflower, grated to resemble cracked wheat

4 ripe tomatoes,chopped

¼ cup chopped flat-leaf parsely

1 spring onion, sliced

2 tablespoons mint, chopped (optional)

1 lemon, juiced

3 tablespoons olive oil

2 equal tablets (or other sugar alternative)

Salt and pepper to taste

 

METHOD

In a bowl, mix together the cauliflower, tomatoes, parsley, spring onion and the mint if you are adding it.  In a glass jar, add the lemon juice, olive oil, equal tablets and salt & pepper.  Screw the lid on tightly and shake until the dressing thickens slightly.  Toss the dressing through the salad and transfer to a clean bowl to serve.