Gluten-Free Tabbouleh Salad with Toasted Hazelnuts

Servings 6


  • 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
  • Salt
  • 1 cup finely chopped, toasted hazelnuts
  • 5 radishes, thinly sliced


  1. 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.