Kale Tabouleh Salad Recipes
KALE TABOULEH SALAD
A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.
Provided by orangejellybean
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
- Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 49.5 g, Fat 14.9 g, Fiber 7.8 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 9.7 mg, Sugar 1.1 g
KALE TABBOULEH
Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook bulgur according to package instructions. Cool.
- In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
- In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams
KALE AND TABOULI SALAD
Unlike other tabouli salads using lots of mint, this is bright and refreshing salad uses fresh lemon juice, fresh produce and the addition of seeded jalapeno peppers for a surprising and spicy kick with the earthiness of the kale. A perfect blend of richness and freshness, this salad is surprisingly filling while remaining light and delicious.
Provided by reese.moore13
Categories Vegetable
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a bowl with hot water and allow the wheat to soak for 10-20 minutes until tender while chopping all the ingredients into proper small dices for easy eating.
- Remove the thick ribs from the middle of the kale leaves and tear kale into 1/2 inch pieces and place in a mixing bowl. Sprinkle a small amount of salt onto the kale and massage aggressively for 1 minute until the kale has wilted and becomes fragrant.
- Add the wheat to a large bowl and add all the vegetables except garlic to make to tabouli. Smash the garlic against the cutting board until a fine paste and add to the lemon juice and olive oil to create a dressing.
- Dress the tabouli with the garlic mixture and add fresh parsley and salt and pepper and taste. At this point you may add more tomatoes, cucumber, parsley, or jalapeno to taste.
- Once the tabouli is to your liking, add the fresh kale to the salad and toss.
- Taste one more time and allow to sit for 10 minutes before serving. Unlike other greens, kale will hold its texture, and will become more flavorful over time. This salad may be served at room temperature or left to marinate in the refrigerator for up to 6 hours.
Nutrition Facts : Calories 125.9, Fat 5.2, SaturatedFat 0.7, Sodium 14.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.3, Protein 3.5
KALE TABBOULEH
Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Number Of Ingredients 12
Steps:
- Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
- Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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