Kale Cucumber Tabbouleh is a fun twist on traditional tabbouleh using kale, fresh vegetables, bulgur, fresh herbs and a light, lemony dressing. This salad screams summer, is healthy and great for a crowd! 

KALE CUCUMBER TABBOULEH

Summer salads make me happy!

When I think of warm weather I almost always think of this Easy Tabbouleh Recipe.

I have grown up eating this light, fresh Lebanese salad.

While the classic version is a favorite of mine I also enjoy variations like today’s Kale Cucumber Tabbouleh, Greek Tabbouleh and this Cauliflower Tabbouleh. 

I grow a garden every year and love adding the vegetables and herbs I grow to my summer salads.

A few of my favorite salads this time of year are this Easy Lebanese Salata, Mediterranean Bean Salad and this Greek Village Salad.

Yes, I love pumpkin and butternut squash and warm soups also, but give me fresh, summer salads and I am a happy girl. 

My body just feels better when I eat salads. In my cooking I try to follow the 80/20 rule and live my life in moderation.

That means there is always room for chocolate, ice cream and the indulgences we all love.

But that also means that I leave room for plenty of healthy foods including lots of leafy greens, fresh vegetables and herbs.

Kale Cucumber Tabbouleh not only boasts the nutritional benefits of all of those vegetables, including superfood kale, but it has bulgur in it.

I love making raw kale salads like this Kale Caesar Salad, Tropical Kale Quinoa Salad, Kale Couscous Pomegranate Salad or this Avocado Kale Spinach Salad.

If you aren’t familiar with bulgur, it is 100 percent whole wheat, making it a healthy and quick addition to any meal.  

It’s also a good source of fiber, protein, iron and vitamin B-6. Bulgur has been a part of my diet since I was little and is used a lot in Mediterranean cooking.

You can find it in my kibbeh, Lebanese tabbouleh and other salads that I make.

Today’s Kale Cucumber Tabbouleh uses Bob’s Red Mill Red Bulgur which is made from kernels of hard red wheat that have been cracked into small pieces and then par cooked.

I had not used red bulgur until recently but am loving it. It is a nice change from the traditional bulgur I have used my whole life.

I also have an abundance of fresh garden tomatoes growing in my garden along with mint, parsley and cucumbers so this salad was the perfect excuse to use those.

You can even modify this salad by adding grilled chicken or salmon, chickpeas, feta cheese and kalamata olives.

Get creative and use the Kale Cucumber Tabbouleh as the base for your own creation.

I can eat this salad as much lunch or I usually pair it with a nice Mediterranean meal.

Try adding to alongside this Moroccan Chicken Thighs, Chicken Shawarma Rice Bowls or these Mediterranean Beef Skewers. 

WAYS TO MODIFY THIS SALAD:

VEGETABLES: Fresh vegetables are a nice addition to this salad. You could add carrots, radish, cherry tomatoes, bell pepper, mushrooms, squash or broccoli.

HERBS: Fresh herbs always take these type of salads to the next level. Try adding cilantro, dill, oregano or basil. 

CHEESE: I used feta cheese in this tabouli recipe but goat cheese would work nicely too. 

GRAINS: Quinoa works nicely in this salad but you could also use bulgur wheat, brown rice, farro or wheat berries.

BEANS: I often add beans for added protein. I think that white beans or chickpeas would work best in this salad. 

CHEESE: This salad does not use cheese but I think it would be a great addition. Try goat cheese, feta cheese, Parmesan cheese or mozzarella cheese.

Thanks to Bob’s Red Mill for sponsoring today’s post!  I am  excited to be working as a brand ambassador for them this year.  As always all opinions are 100% my own. Thanks for supporting the brands that allow me to create delicious and exciting recipes for you.