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Kale Cucumber Tabbouleh

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 cups 1x
  • Category: Salad, Side Dish
  • Cuisine: Mediterranean, Lebanese

Description

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!


Scale

Ingredients

  • 3/4 cup Bob’s Red Mill Red Bulgur
  • 3/4 cup boiling water
  • 3 cups tomatoes, chopped {for me it was 5 medium tomatoes}
  • 5 green onions, green parts chopped
  • 1/2 english cucumber, chopped {about 2 1/2 cups}
  • 1/3 cup fresh mint, chopped
  • 2 cups fresh parsley, coarsely chopped
  • 5 oz. kale, stems trimmed depending on the variety you use and chopped {I used baby kale so I didn’t need to remove the stems use whatever variety you like}
  • 1/4 cup lemon juice {1 large lemon, juiced}
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Combine the bulgur and boiling water and let soak for 1 hour. Drain well and squeeze out any excess water.
  2. In a large salad or mixing bowl combine the tomatoes, green onion, cucumber, mint, parsley, kale and bulgur and toss to combine.
  3. Add the lemon juice and toss the salad. Refrigerate for 1 hour and then when ready to serve add the olive oil, salt and pepper and toss to combine. Enjoy!

Notes

Try adding sumac or za’atar for extra spice!

Some additional ingredients that go well in this salad are: grilled chicken or salad, chickpeas, feta cheese, kalamata olives

I used baby kale for this recipe but feel free to use whatever kale variety you like or even try something like arugula or spinach.

This salad makes a great addition to meals as a side or a garnish when making pitas with meat and hummus.

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