Mediterranean•healthy
Kale Tabbouleh Salad
Kale Tabbouleh Salad is a modern twist on the traditional Middle Eastern recipe, using kale instead of parsley along with tomatoes, bulgur, mint, lemon and olive oil
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup fine #1 bulgur wheat
- 1 bunch kale (finely chopped (about 3 cups))
- 1-2 vine-riped tomatoes
- 2 green onions (green and white parts)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it’s soft and plumped, about 15 minutes.
- 2
Place the kale, parsley, tomatoes, green onions and mint in a large bowl. Season with salt and pepper. Pour the bulgur and dressing mixture over. Gently toss to combine.
- 3
Serve at room temperature or cold.