Kale Tabbouleh Salad with a Modern Twist
By cheferinsimoneuncooked Salads
March 23, 2016
- Prep: 30 mins
- Yields: 1-2 as main meal or 3-4 as side salad
1Take kale leaves off stems and chop leaves to desired size. (I like to chop leaves a little under the size of baby spinach.) Place leaves in a large bowl and add the juice of 2 lemons and the avocado. With hands, gently massage kale and lemon juice into kale for a couple of minutes until leaves are softened. Set aside and wash hands.
2Go ahead and prep everything from the garlic to the scallions. Once prepped, add the kale. Then sprinkle onion and garlic powder, 1/2 tsp fine sea salt, pine nuts, 1-2Tbsp olive oil, optional splash of red wine vinegar. Mix well but gently with salad tongs.
3Check for taste and add some cayenne if you want more heat or more vinegar if you are looking for more of a bite! This salad will serve about 1-2 as a meal or 3-4 as a very small side salad. Enjoy!