Light Tabbouleh Salad

Name: Light Tabbouleh Salad
Prep time: 20 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: 1/4 cup fine bulgur wheat; 2 cups fresh parsley, finely chopped; 1/4 cup fresh mint, chopped; 2 tomatoes, deseeded and diced small; 1 small cucumber, diced; 3 tbsp lemon juice; 3 tbsp olive oil; Black pepper

Fresh Lebanese parsley and bulgur salad with lemon and olive oil. Low sodium, herbal, and refreshing.

Prep time 20 min

Servings 4

Calories 130 kcal

CKD Safe

Nutrition (per serving)

130

Calories

70mg

Phosphorus

70 / 800mg

90mg

Sodium

90 / 2000mg

280mg

Potassium

280 / 2000mg

CKD Tip

Use less bulgur than traditional, more parsley. Skip tomato seeds to reduce moisture and potassium.

Ingredients

1/4 cup fine bulgur wheat
2 cups fresh parsley, finely chopped
1/4 cup fresh mint, chopped
2 tomatoes, deseeded and diced small
1 small cucumber, diced
3 tbsp lemon juice
3 tbsp olive oil
Black pepper

Low Phosphorus Low Sodium Plant Based

Cooking Steps

1
Soak bulgur in water for 15 min, drain well, squeeze dry.
2
Combine bulgur, parsley, mint, tomatoes, and cucumber.
3
Whisk lemon juice and olive oil, pour over salad.
4
Toss gently, season with pepper.
5
Let rest 10 min for flavors to develop.

Add to your meal plan

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