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Non-Traditional Tabbouleh Salad with Pineapple and Pomegranate Seeds


"This salad was served at a traditional Lebanese restaurant, and I could not wait to go home and duplicate the taste. It is definitely a twist on the traditional salad, and my Lebanese brother-in-law insists it should not be called 'tabbouleh.' All I know is that it is very tasty and has the majority of the ingredients of a 'traditional' tabbouleh salad."
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35 m servings 231 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Mix parsley, cucumber, pineapple, pomegranate seeds, onion, and mint in a large bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.
  2. Refrigerate salad until chilled, at least 15 minutes.


  • Cook's Notes:
  • I buy pre-cut pineapple and pomegranate seeds to save on time.
  • The salad can be prepared ahead of time, but do not add lemon juice, olive oil, or seasonings until just before serving.
  • Use Lebanese or English varietals of cucumber for best results.

Nutrition Facts

Per Serving: 231 calories; 18.4 g fat; 17.8 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 35 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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My daughter and I love tabbouleh, and we love, thought this variation would be good. We both loved it (although my husband, who does not share our love of pomegranates, didn't...