Raw Tabbouleh Salad Recipe

Fresh, Raw, Tabbouleh salad recipe can be quickly made using only fresh vegetables and herbs. For a heartier salad add spouted quinoa or any other of your favorite sprouted grain.

Tabbouleh [tuh-boo-luh, -lee] (Arabic: تبولة‎; also Tabouleh or Tabouli) is a Levantine Arab dish, often used as part of a mezze. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In the Levant, tabbouleh is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.

Tabbouleh is popular in Brazil and in the Dominican Republic (where it is known as Tipili), due to Middle Eastern emigrants who settled there.

Raw Tabbouleh Tomato Dill Salad

In a bowl add
• 1/4 of an onion, chopped
• 1 bunch of your favorite parsley, chopped finely
• 3 to 4 chopped tomatoes
• 1 clove of garlic, minced
• 1/2 to 1 tablespoons fresh dill, chopped finely
• 1/4 cup of cold pressed olive oil or 1/2 avocado
• squeeze of 1/2 lemon or lime
• sea salt to taste
• black or white pepper to taste
• pinch of allspiceToss and serve with cucumber slices and romaine leaves.
  Optional: soak 1 cup of Quinoa for 24 hours and sprout for 2 days and add to salad.

Tabbūle is a Levantine Arabic word meaning literally "little spicy." Enjoy this dish with a little spicy in your day!

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