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Springtime Shrimp, Herb, and Asparagus Tabbouleh (Grain free)

Freshen up your diet this spring with this antioxidant-rich salad that makes eating farm-to-table is easy by incorporating seasonal, fresh foods that also boost your nutrition. Springtime is the start of abundant garden goodies including fresh herbs and vegetables. Add them to your daily diet as a wonderfully flavorful and nutritious way to shake up your salad routine and make it vibrant and zesty. Swapping grated cauliflower in place of the traditional couscous makes this “tabbouleh” lower in calories and higher in fiber and helps to add more vegetables to your diet, along with the colorful combination of spring produce including asparagus, cucumber, red onion, lemon, mint, and plenty of fresh parsley. Serve room temperature or chilled and change up the added protein as desired!

Active Prep Time: 20 mins ∙ Cook Time: 10 mins ∙ Serves: 4


1 small head cauliflower

2 cups parsley, finely chopped

8-12 mint leaves, finely chopped

2 tomatoes, chopped

3 Persian (mini) cucumbers, chopped

1/4 red onion, minced

Zest and juice of 1 lemon

3 tablespoons extra-virgin olive oil, divided

Salt and pepper

1 pound asparagus, cut into 2-inch lengths (bottom 1/3 discarded)

1 pound large peeled shrimp

3 cloves garlic, minced


Chop the cauliflower into large florets and place into a food processor. Pulse until small pieces to mimic couscous (smaller than cauliflower rice). For the best results, work in 2–3 small batches to not overfill the food processor. Transfer to a large mixing bowl.

Fold the parsley, mint, tomatoes, cucumbers, red onion, lemon zest and juice, and 2 tablespoons of the olive oil into the cauliflower to create the tabbouleh. Season with salt and pepper to taste. Serve room temperature or chill for 1 hour to let the flavors mingle.

Place asparagus in a large skillet and add enough water to cover. Place over medium-high heat and bring to a simmer. Let asparagus cook 3–5 minutes, just until bright green and tender on the outside (they will continue cooking in the next step). Drain water.

Add the remaining tablespoon of olive oil, shrimp, and garlic to the asparagus in the pan. Sauté over medium heat, just until shrimp are opaque throughout, and asparagus are crisp-tender, about 4 minutes. Season with salt and pepper to taste.

Serve the warm shrimp and asparagus over top of the tabbouleh salad. Cooked shrimp and asparagus can also be chilled to serve the entire dish as a cold salad.

Helpful Tips

For more flavor and spice, add 3/4 teaspoon of ground cumin and a pinch or two of crushed red pepper flakes to the shrimp and asparagus sauté.

Calories per serving: 315 ∙ Fat: 13g ∙ Net Carbs: 13g ∙ Fiber: 10g ∙ Sugars: 8g ∙ Protein: 31g