This is a wonderful and refreshing Lebanese salad. There is some initial work involved because of all the chopping, but once you have everything ready (see the ingredients picture below) it takes but a second to mix it and bring it to the table. This is such a nice accompaniment to dishes that call for something on the side but you are in the mood neither for a green salad nor cooked vegetable. It is an indispensable member of any appetizer presentation (called “Mazza”) for a Middle Eastern meal. Normally bulgar (cracked wheat) is used to break up the dense vegetables of this dish, but here we cleverly use chopped walnuts. I use the term “cleverly” because so many people have told me they thought this dish was off limits and they never thought of using walnuts in place of the cracked wheat!
Is this Recipe too exotic for your taste?
I had a friend recently tell me that maybe Granny Keto should present less “exotic” recipes. But standard “Ketofied” recipes are so prevalent in this community, I thought it would be a nice change of pace to bring you some of our favorite Lebanese recipes in case these foods are part of your culture, you have had the non-Keto versions of these foods and you want to know how to make them or you just want to shake things up! Believe me, Mr. Granny Keto and I will bring you plenty of more common recipes and dishes — not to worry if this is not your cup of tea!
2 cups fresh whole leaf parsley (can be curly or flat)
1/3 cup finely chopped onion
1/2 cup finely chopped tomato
1/3 finely chopped cucumber
3 TBS freshly squeezed lemon juice (juice from 1 lemon)
1/4 cup finely chopped walnuts
3 TBS olive oil
Salt and pepper to taste (we used 1/4 tsp salt and 4 grinds of pepper)
Lemon wedges for presentation
Chop the parsley.
Mix with the rest of the ingredients.
That’s all, folks!
For the entire recipe as written (in grams) but not including the lemon wedge garnish:
Total Carbohydrates: 21.7
Net Carbohydrates: 15.9