Tabbouleh Salad

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Serves 6

  • 1 cup bulgur
  • 1 large bunch parsley (without stems)
  • 1 chopped apple
  • 1 chopped red onion
  • 1 cup toasted walnuts
  • ½ cup extra virgin olive oil
  • 2 lemons
  • 1 tsp Pink Himalayan salt
  • Black Pepper to taste
  • Optional: pomegranate seeds or dried fruit
  • Serve with: baked potato, over greens, or over a cooked protein


  1. Place bulgur in a large bowl, covered with cold water, for at least an hour –then drain.  
  2. Place parsley, apple, red onion, walnuts,  EVOO, juice from 2 lemons, salt, and pepper in a food processor and pulse a few times.  

  3. Serve over a bed of greens or maybe even a baked potato or protein!  

  4. Top with dried fruit or pomegranate seeds to balance the tartness in this recipe.

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