Kale Tabbouleh Salad with a Modern Twist

  By cheferinsimoneuncooked  

March 23, 2016

  • Prep: 30 mins
  • Yields: 1-2 as main meal or 3-4 as side salad

Ingredients

Ingredients

1 head/bunch of curly kale

2 lemons

1/4 medium avocado

2 medium garlic cloves minced

1/2 medium-jalapeno finely chopped (use some seeds for more heat)

1 medium tomato (your favorite kind with seeds removed) finely diced

1/4 cup finely chopped red onion

1/2 orange or yellow bell pepper finely diced

1 cup total of lightly packed & finely chopped cilantro, mint and parsley (I mostly used mint and cilantro with minimal parsley)

2 scallions (white and light green parts) finely chopped

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp fine sea salt

1/3 cup pine nuts

1-2 Tbsp Extra Virgin Olive Oil

splash of Red Wine Vinegar (optional)

Directions

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!

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