2green onionsgreen and white part, very finely chopped
¼cupfresh mintfinely chopped
Add finely chopped walnuts, olive oil, and lemon juice to a small bowl, and whisk until well combined. Set it aside for 10 minutes.
Meanwhile, prepare the vegetables by washing them and drying them thoroughly.
Place chopped vegetables in a large bowl, and add salt and pepper. Then pour the walnuts and dressing mixture over, gently toss to combine.
Serve tabouli cold or at room temperature with lettuce leaves.
You can use a salad spinner to dry the parsley and mint.If you like making tabouli daily, I highly recommend getting the Manual Food Processor.This little food chopper has made my life very easy.(Link is in the recipe card )
Nutrition: Please note that the nutrition label provided is an estimate only.