Kale Tabbouleh Salad
Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
RECIPE INGREDIENTS
- Simple Vinaigrette:
- 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Tabbouleh Salad:
- 1 1/2 cups cooked bulgur
- 4 cups finely chopped kale, stems removed
- 2 Roma tomatoes, chopped
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/3 cup finely chopped red onion
RECIPE DIRECTIONS
- Simple Vinaigrette: Whisk together olive oil, lemon juice, garlic, cumin, salt and pepper.
- Tabbouleh Salad: Stir together bulgur, kale, tomatoes, parsley, mint and red onion. Toss with vinaigrette.
- For added protein, stir in 1 cup drained and rinsed lentils or sprinkle with 1/3 cup crumbled feta cheese.
- If desired, chop herbs in food processor.
- To get 1 1/2 cups of cooked bulgur, start with 1/2 cup raw and cook according to package directions.
- Substitute quinoa for bulgur if desired.
Tips: