All the fresh-herb goodness of tabbouleh is captured in this delicious dish that sidesteps glutenous bulgur wheat with a clever, paleo-friendly use of chopped toasted hazelnuts. (If you can’t find them already toasted, toast them in one layer on a baking sheet for 15 minutes at 350°F.) You can also use walnuts or pistachios in this delicious tabbouleh salad.
Gluten-Free Tabbouleh Salad with Toasted Hazelnuts
- Leaves from 1 bunch Italian parsley
- Leaves from 1 bunch mint
- Leaves from 1/2 bunch cilantro
- 1 bunch green onions, finely chopped
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 cup finely chopped, toasted hazelnuts
- 5 radishes, thinly sliced
Rinse, dry, and finely chop the parsley, mint, and cilantro leaves. Transfer to a bowl, add the green onions, oil, and lemon juice. Season to taste with salt. Mix in the hazelnuts, transfer to a serving plate, and top with the radish slices.
Photography Christine Han