Tabouli-Inspired Salad
  • Email Email
  • Print Print

Tabouli-Inspired Salad

Submitted by: Camille Szalma

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 2

I began making this salad loosely based on tabouli, a mediterranean-style salad I love. I've been making and eating it every day since cilantro came back in season.


    1 lemon

    1/4 c. onion

    1 c. cilantro, bunch, fresh, organic

    1/2 cucumber

    1 tomato

    1/4 c. fresh mint

    1/2 avocado

    sea salt to taste


I start by peeling the lemon and taking the sections out (the most time consuming part--squeezing it takes much less time). Then I chop the onion and add it because the lemon tends to neutralize the taste of the onion, which I'm not overfond of raw. Then I chop and add the other ingredients. Last I add pink Himalayan salt (available at Trader Joe's in its own grinder).

VARIATIONS: Often I add basil since it pairs well with tomato, but perhaps it overshadows the mint. I have sometimes substituted sunflower sprouts for the cucumber and thought it was quite good.

I read online that this kind of salad should sit a half hour to blend the flavors. Perhaps it is better after it has sat for a time. For me, though, the key is for the onion to "find" the lemon early in the process.

Please tell me what this recipe inspires you to eat!