CARROT TABBOULEH SALAD

Carrot Tabbouleh Salad image

Provided by C G @Celestina9000

Number Of Ingredients 18

DRESSING:
1/3-1/2 cup(s) extra virgin olive oil
1 large lemon, juice of (i used a meyer lemon)
1/2 teaspoon(s) ground cinnamon (reduced from 1 tsp.)
1/4 teaspoon(s) ground allspice (reduced from 1 tsp.)
- salt and fresh cracked black pepper, to taste
SALAD:
4-5 medium carrots, cut into chunks (i used rainbow carrots: orange, yellow, and red)
2 small golden beets, washed, ends trimmed and peeled ( i added this ingredient although it is optional)
1 1/2 cup(s) fresh parsley, stems intact and loosely packed (italian parsley preferably or curly will work but not dried parsley!)
1 cup(s) fresh mint, stems removed and loosely packed (not dried mint!)
1-2 clove(s) garlic, peeled
1 medium shallot, peeled and chopped
1/2 tablespoon(s) lemon zest
GARNISHES:
12 - grape tomatoes, approximately
1/2 small cucumber, diced small or sliced (persian cucumber this time around)
- lemon slices

Steps:

With a food processor on the PULSE setting or by hand finely mince the carrots, beets, fresh parsley, fresh mint, garlic and shallots. Stir in the lemon zest.
Place the vegetables in a large mixing bowl. Pour the dressing over the vegetables and toss to combine. Taste and adjust seasonings if necessary.
Transfer the mixture to a large salad bowl or platter. (I lined the edges of the bowl with baby spinach leaves, as an option.) Garnish with grape tomatoes, cucumber slices and lemon slices. Serve at room temperature for best flavor.