Grain-Free Tabouleh (Paleo, SCD, GAPS, AIP option)
  • 2 bunches curly parsley, washed and trimmed of stems
  • 4 scallions, chopped (green and white parts)
  • 2 cucumbers, peeled, seeded and chopped
  • 6-8 ripe plum tomatoes, seeded and chopped (omit for AIP)
  • 2 zucchini
  • juice of 1 large lemon
  • olive oil
  • sea salt & pepper, to taste
  1. Spin parsley in salad spinner to removed excess water.
  2. Finely chop parsley by hand. (A food processor will turn parsley to mush.)
  3. Place parsley, scallions, cucumbers and tomatoes (if using) in a large mixing bowl.
  4. Trim ends of zucchini. Cut into large chunks. In food processor fitted with blade, add zucchini and pulse until it resembles fine grains. Add to mixing bowl and toss.
  5. Add fresh lemon juice and olive oil to taste, coating well.
  6. Add salt and pepper. Taste and adjust seasoning.
  7. Cover tabouleh and marinate in fridge for at least an hour.
Recipe by my BIG FAT grain free life at