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| Non-Traditional Tabbouleh Salad with Pineapple and Pomegranate Seeds |
"This salad become served at a conventional Lebanese restaurant, and I could not wait to head home and copy the taste. It is absolutely a twist on the conventional salad, and my Lebanese brother-in-law insists it must not be called 'tabbouleh.' All I recognize is that it's far very tasty and has the majority of the elements of a 'conventional' tabbouleh salad."
Ingredients :
- 3 cups chopped flat-leaf parsley
- 2 cups finely chopped small cucumber
- 2 cups finely chopped pineapple
- 2 cups pomegranate seeds
- 1/2 cup minced onion
- 1/4 cup minced fresh mint leaves
- 2/3 cup olive oil
- half cup sparkling lemon juice, or to flavor
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 35M |
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- Mix parsley, cucumber, pineapple, pomegranate seeds, onion, and mint in a big bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.
- Refrigerate salad until chilled, at least 15 mins.
Notes :
- I purchase pre-reduce pineapple and pomegranate seeds to shop on time.
- The salad may be organized ahead of time, however do no longer upload lemon juice, olive oil, or seasonings till just before serving.
- Use Lebanese or English varietals of cucumber for best consequences.
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