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Tabbouleh Salad

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2 cups organic flat leaf parsley, minced
1 cup organic fresh mint, minced
1/2 cup fine bulgur (or cooked quinoa)
3 or 4 medium tomatoes, cored, seeded and chopped
1 small organic white onion, chopped finely

1/4 cup freshly-squeezed lemon juice
1/4 cup extra-virgin olive oil
1-2 tbsp E3Live
10-12 organic mint leaves
Freshly ground pepper to taste
Salt to taste

1. Follow directions for soaking bulgur (about 20 to 30 minutes in water). Drain bulgur very well and squeeze out all water. Can also use cooked quinoa instead of bulgur.
2. Combine all ingredients except dressing.
3. To make the dressing, whisk together olive oil and lemon juice, then add E3Live and whisk a few more times. Add to salad and season with salt and pepper.
4. Toss before serving

Contact E3Live International
PO Box 1211
South Melbourne, VIC, 3205
95 701 487 435