Kale + Tabbouleh = Kabbouleh
 
Prep time
Total time
 
This salad is a twist on the traditional tabbouleh, using kale instead of parsley. It makes a great lunch or side for dinner. It's great by itself, but feel free to add any of the optional add-ins suggested below to make a more substantial salad!
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Ingredients
  • 1 bunch kale, shredded without stems (~6 cups)
  • 3 medium tomatoes, diced
  • 4 green onions, chopped including some of the green
  • ⅔ cup cooked grain of choice
  • ¼ cup lemon juice (juice of about 1-2 lemons)
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon dried mint, optional
  • ½ teaspoon salt or more, to taste
  • Optional add-ins: 1 avocado, 1 bell pepper, and/or 1 can chickpeas, rinsed and drained
Instructions
  1. Cook grain according to package instructions. Note: if you’re making fine bulgur, you just need to combine it with boiling water until absorbed.
  2. Meanwhile, combine kale, tomatoes, and green onions.
  3. In a separate smaller bowl, combine the extra virgin olive oil, lemon juice, mint, and salt, and whisk together.
  4. Once the grain is ready and has cooled, mix in the kale mixture (and any optional add-ins) and toss all ingredients with the dressing.
Notes
The total time does not include the time it takes to cook the grains.
Recipe by thyme & toast at https://thymeandtoast.com/kale-tabbouleh-kabbouleh/