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
Serves
- 6 – 8 pax
Ingredients
- 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
Method
- 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.
