Originally from the mountains of Lebanon, Tabbouleh has become the Middle East most popular salad and is included on every Levantine table as a mezze. I will always love the traditional Tabbouleh recipe, that combines parsley, mint, onion and bulgur, with lemon and olive oil, but  what I absolutely love about this Kale Tabbouleh recipe, is it can be played around with and eaten as a main meal. Sometimes I’ll add slices of avocado, cucumbers, grilled shrimp, or pomegranate seeds and it can be very filling.

It’s fabulous alone and also makes a wonderful compliment to a summer BBQ. Refreshing and super healthy, this salad can be eaten right away or kept in the fridge for up to three days.

Preparation Time

  • 30 minutes


  •  6 – 8 pax


  • 1 cup cooked quinoa
  • 1 large bunch kale (about 5 cups chopped)
  • 3 cups diced tomatoes
  • 6 scallions (white and light green parts), thinly sliced
  • ½ cup fresh lemon juice
  • extra virgin olive oil
  • 1 tsp salt (to taste)
  • 1 tsp ground black pepper


  • While quinoa is cooking, tear the kale leaves from their stems; discard the stems, wash, and dry.
  • Then place the kale into a food processor and blend until parsley size.
  • Dice tomatoes and scallions and add to the large bowl.
  • Allow quinoa to cool and add to the bowl.
  • Combine lemon juice, olive oil, salt and pepper.
  • Stir well and combine, adjust taste if needed.
  • Allow the juice to settle into the kale for about 30 minutes before serving. Its also nice to add diced cucumber, avocados or even pomegranate seeds as garnishing.
  • You can store in an airtight container in the refrigerator for up to 3 days.


kale tabbouleh



Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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