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Gluten-Free Tabbouleh Salad with Toasted Hazelnuts
Servings
6
Author
Ron and Leeta Arazi
Ingredients
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
Instructions
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.