Broccoli Tabouleh

Broccoli Tabouleh
Photo Credit: Sarah

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4, a full soup bowl

This recipe is adapted from The Healing Kitchen.


1 head broccoli (or use florets from Costco. I buy multiple bags and then freeze them)
1/2 c parsley
2-4 green onions, sliced
1/4 cup chopped fresh mint leaves
6 radish (omit for mold/histamine)
3 tbsp organic extra virgin olive oil
2 tablespoons lemon juice (omit for mold/histamine)
1/2 tsp sea salt


  • Place the broccoli in a food processor and chop until it looks like rice. Do this in batches until it is all done and place in a large bowl.
  • Pulse radish in the food processor. Add to the broccoli.
  • Mix the broccoli and radish with the parsley, mint and green onions.
  • In a small bowl, whisk together the olive oil, lemon juice and salt. Toss over the broccoli mixture.
  • Place in individual servings and freeze.


  • These freeze really well. You can heat it in the microwave, but I prefer to put it in the fridge the night before and eat it cold in the morning. For breakfast serve with meatballs or chicken patties.

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