Grain Free TabboulehPrint Recipe
- 1 head organic flat leaf Italian parsley
- 1/4 cup organic mint
- 5-8 organic grape tomatoes, sliced in half
- 1-2 scallions (green part only)
- zest from 1 lemon
- Juice from 1/2 lemon
- 2-4 tbsp Extra Virgin Olive Oil
- Maldon Sea Salt Flakes
- Freshly ground Pepper
Wash the parsley, scallions, and mint and trim off the stems on the herbs and chop off the white part of the scallion. Using a knife finely chop both together until it resembles thick cut oats. Add the washed and halved grape tomatoes and lemon zest and season with Maldon salt and fresh pepper. Before tossing add lemon juice and olive oil before serving.
Make this your own by replacing the lemon zest with orange or up the tomato content.
If your GI tract has been sluggish, eat this at night and you’ll be thankful in the morning. One of my amazing girlfriends from Miami, who knows all about food, passed down this recipe to me a few months back and I have been thankful ever since. I tweaked it a bit to make the tabbouleh low fodmap, really I just swapped onions for scallions, and added my favorite zest, the rest all her. Its simple, refreshing, and tastes delicious. While you can pair it with a protein of your choice for a complete meal, I recommend giving your digestive system a rest and eating the entire thing yourself and call it a night. I have only managed to do that a few times, its usually accompanied by snacks before, wine with, and dark chocolate after but its food for thought.