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Paleo Gluten-Free Tabbouleh

Paleo Gluten-Free Tabbouleh

This is a classic and delicious Middle Eastern salad using fresh herbs and tomatoes but always bulghur wheat is a featured ingredient. OF COURSE not with my paleo gluten-free tabbouleh recipe here. This is not only delicious and nutritious but you will be having people ask you for seconds. I sure did. Try it as a side to my yummy Thai Fish Skewers or a nice steak like my Braised Steak with Mustard. Add some Paleo Hummus to make it a truly Middle Eastern meal.

The standard Tabbouleh is a quite clean salad with the good oils and the fresh lemony dressing, but with the wheat, you will be sure to have inflammation as I discuss more in detail on the Paleo Diet page. If you are new to Paleo as a concept you may want to read a few options to getting started on your personal road to success here: Paleo Food List Meal Plans. I call it Paleo-ish as there is no one size fits all with Paleo. I for one do not do well with dairy yet my husband does, even his blood tests show he does.

So, I hope you give Paleo a chance as a template to your health and well-being and I hope you enjoy my simple to make recipes along your journey.

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Paleo Gluten-Free Tabbouleh

  • Author: Tina Turbin


This classic mediterranean recipe is traditionally made with a grain such as bulgur wheat. YIKES!!! I’ve modified this delicious dish to be 100% Paleo, hence 100% Gluten Free. Enjoy!


  • 23 bunches parsley leaves
  • 2 bunches green onions
  • 6 tomatoes
  • 2 tablespoons finely chopped mint
  • 1 cup raw shredded cauliflower, rice-shaped (2 cups is optional)
  • Juice of 3 medium seeded lemons
  • 3 tablespoons olive oil
  • Salt to taste


  1. Begin picking leaves from parsley (no stems).
  2. Rinse well and allow to air dry.
  3. Chop leaves finely.
  4. Boil water.
  5. Remove stem at the end of tomatoes.
  6. Blanch for one minute.
  7. Remove skin and seeds of the tomatoes and cut tomatoes into small chunks.
  8. Chop up the green onions, the white bulbs and the green part.
  9. Mix green onions with tomatoes and parsley and mint.
  10. Steam 1-2 cups of raw shredded cauliflower for one-two minutes on high in microwave.
  11. Shred your cauliflower with a cheese grater.
  12. Cover and then stir and let cool.
  13. Add to vegetable mixture.
  14. Add juice of 3 lemons and 3 tablespoons olive oil.
  15. Mix.
  16. Add salt to taste.
  17. Enjoy!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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