Kale And Tabouli Salad Recipes

KALE TABOULEH SALAD

Kale Tabouleh Salad image

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

Ingredients

1 cup boiling water
⅔ cup lemon juice
½ cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
½ teaspoon ground sumac
salt to taste

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

Kale Tabbouleh image

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

Ingredients

2/3 cup fine bulgur
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1 1/4 teaspoons fine sea salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
1 bunch kale, stems removed, leaves finely chopped (5 cups)
2 large ripe tomatoes, diced (about 2 cups)
1/2 cup torn mint leaves
1/2 cup diced radish
Black pepper, as needed

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 TABBOULEH SALAD

Kale Tabbouleh Salad image

Kale Tabbouleh Salad is a modern twist on the traditional Middle Eastern recipe, using kale instead of parsley along with tomatoes, bulgur, mint, lemon and olive oil

Provided by Yumna Jawad

Categories Salads

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup extra fine bulgur wheat
1 bunch kale (finely chopped (about 3 cups))
1-2 vine-ripe firm tomatoes
2 green onions (green and white parts)
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh mint leaves (chopped)
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it's soft and plumped, about 15 minutes.
Place the kale, tomatoes, green onions and mint in a large bowl. Season with salt and pepper. Pour the bulgur and dressing mixture over. Gently toss to combine.
Serve at room temperature or cold.

Nutrition Facts : Calories 289 kcal, Carbohydrate 11 g, Protein 2 g, Fat 27 g, SaturatedFat 4 g, Sodium 157 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KALE TABBOULEH

Kale tabbouleh image

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

Ingredients

100g bulgur wheat
100g kale
large bunch mint , roughly chopped
bunch spring onion , sliced
½ cucumber , diced
4 tomatoes , deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
juice and zest ½ lemon
100g feta cheese , crumbled
4 Baby Gem lettuces , leaves separated, to serve

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

KALE AND TABOULI SALAD

Kale and Tabouli Salad image

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

Ingredients

1/2 bunch kale
2 cups cracked wheat
2 roma tomatoes, seeded
1/2 cucumber, seeded
1 jalapeno pepper, seeded
2 garlic cloves
1 lemon, juice of
1/2 bunch parsley
2 tablespoons olive oil
salt and pepper

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

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