Go Back

Paleo Tabbouleh with Zucchini - low carb, aip

Servings 6 servings
Author Andrea Wyckoff


  • 5 cups zucchini or use cauliflower
  • 2 cups cucumber
  • 1/2 cup red onion
  • 1 cup parsley
  • 1/2 cup fresh mint
  • 1/2 cup cilantro or more parsley & mint
  • 1/2 cup hemp seeds * or pumpkin seeds
  • sea salt & black pepper* to taste
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon red wine vinegar or more lemon juice
  • *For AIP omit seeds and black pepper


  1. Chop zucchini into chunks then use a food processor (I use this handy tool for easy clean-up) to finely chop, just pulse a few times until finely chopped into "zucchini rice". Since I use the smaller immersion blender tool, I do the zucchini "rice" in a couple batches, as to not crowd the blades. Repeat with red onions, herbs, and pumpkin seeds if using those too. I chop cucumbers by hand into small pieces that a a little larger than the zucchini rice, for a variance in texture. Mix together in a large mixing bowl.
  2. In a small jar mix together olive oil, lemon juice, red wine vinegar. Then toss with chopped veggies. Season with sea salt and black pepper to taste.
  3. Serve.