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CUCUMBER TABBOULEH SALAD
Michelle Sam
This tabbouleh salad is a heartier salad with a non-traditional technique that maximizes the health benefits of the ingredients, while keeping it somewhat authentic.
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Prep Time
30
minutes
mins
Resting
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Salad
Cuisine
Greek, Mediterranean
Servings
4
Calories
165
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
85
g
medium grain bulgur wheat
▢
300
g
fresh cucumbers
that have less seeds like Persian, Japanese, pickling, hot-house etc.
▢
75
g
red onion
1/2 small
▢
300
g
fresh tomatoes
4 for 1x
▢
200
g
fresh chopped curly parsley. Parsley stems can be used if not tough.
1 bunch for 1x
▢
¼-½
tsp
sea salt
▢
½
tsp
fresh ground pepper
▢
1
clove
fresh chopped garlic
▢
1
Tbsp
olive oil
▢
50
g
fresh mint
▢
¼
cup
fresh lemon juice
Instructions
▢
Place bulgur wheat in a bowl with lemon juice.
▢
Dice tomatoes, cucumbers and red onion to ½" dice(~1cm)
▢
Place in another bowl and add salt, pepper, fresh chopped garlic and olive oil. Let sit to allow salt to extract the vegetable juices.
▢
Finely chop the parsley and mint leaves. I use the parsley stems if they are not tough.
▢
Mix the bulgur wheat and chopped vegetables.
▢
Allow to rest for an hour for the bulgur wheat to absorb the vegetable juices.
Nutrition
Serving:
6
g
Calories:
165
kcal
Carbohydrates:
29
g
Protein:
6
g
Fat:
5
g
Saturated Fat:
1
g
Sodium:
187
mg
Potassium:
764
mg
Fiber:
8
g
Sugar:
5
g
Vitamin A:
5426
IU
Vitamin C:
91
mg
Calcium:
133
mg
Iron:
5
mg
Keyword
beet salad recipes, cucumbers, greek salad, tabbouleh salad, tabouli salad
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