Carrot Tabbouleh Salad | Just A Pinch Recipes
Printed in Taste for Life via the cookbook 'Smashing Plates' by Maria Elia. I had fun customizing this recipe! Red onion or scallions can replace the shallots i
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.justapinch.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Serving bowl
- Serving platter
- Spoon
- Whisk
- Peeler
- Colander
- Paring knife
Ingredients
- 1/3-1/2 cup(s) extra virgin olive oil
- 1 large lemon, juice of (i used a meyer lemon)
- 1/2 teaspoon(s) ground cinnamon (reduced from 1 tsp.)
- 1/4 teaspoon(s) ground allspice (reduced from 1 tsp.)
- - salt and fresh cracked black pepper, to taste
- 4-5 medium carrots, cut into chunks (i used rainbow carrots: orange, yellow, and red)
- 2 small golden beets, washed, ends trimmed and peeled ( i added this ingredient although it is optional)
- 1 1/2 cup(s) fresh parsley, stems intact and loosely packed (italian parsley preferably or curly will work but *not* dried parsley!)
- 1 cup(s) fresh mint, stems removed and loosely packed (*not* dried mint!)
- 1-2 clove(s) garlic, peeled
- 1 medium shallot, peeled and chopped
- 1/2 tablespoon(s) lemon zest
- 12 grape tomatoes, approximately
- 1/2 small cucumber, diced small or sliced (persian cucumber this time around)
- - lemon slices
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
