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Low Carb Avocado Tabbouleh with Capers
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Low Carb Avocado Tabbouleh with Capers
Ingredients for 3 servings
Substitution
Note
- 1 cup finely diced parsley
- 1/3 cup finely diced cilantro (or mint)
- 2 Roma tomatoes, seeds removed and diced
- 1 tablespoon dried oregano
- 1 large shallot, peeled and diced
- 1 cup cauliflower rice, steamed and cooled to room temperature
- 1 medium ripe avocado, diced
- 2 tablespoons capers
- 1/4 cup olive oil
- juice from 1 lemon
- sea salt & pepper to taste
Ingredients for 3 servings
Step 1
As a time saver I use frozen cauliflower rice from the grocery store. Prepare it according to the instructions given and then set aside. If you cannot use frozen cauliflower rice, then follow the instructions here to create cauliflower rice.
Step 2
Mix together the olive oil and lemon juice in a small bowl or cup. Set aside.
Step 3
Add all of the ingredients to a mixing bowl and gently toss together using a spatula. Pour in the olive oil and lemon juice. Toss, then season to taste with sea salt & pepper.
Step 4
Low Carb Avocado Tabbouleh with Capers
Kevin Curry
INGREDIENTS
- 1 cup finely diced parsley
- 1/3 cup finely diced cilantro (or mint)
- 2 Roma tomatoes, seeds removed and diced
- 1 tablespoon dried oregano
- 1 large shallot, peeled and diced
- 1 cup cauliflower rice, steamed and cooled to room temperature
- 1 medium ripe avocado, diced
- 2 tablespoons capers
- 1/4 cup olive oil
- juice from 1 lemon
- sea salt & pepper to taste
INSTRUCTIONS
-
As a time saver I use frozen cauliflower rice from the grocery store. Prepare it according to the instructions given and then set aside. If you cannot use frozen cauliflower rice, then follow the instructions here to create cauliflower rice.
-
Mix together the olive oil and lemon juice in a small bowl or cup. Set aside.
-
Add all of the ingredients to a mixing bowl and gently toss together using a spatula. Pour in the olive oil and lemon juice. Toss, then season to taste with sea salt & pepper.
Nutrition per serving
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