A New Way To Enjoy Your Favorite Green Veggie

Photo: Courtesy of Crunchy Radish.
Some purists may snark at the thought of this salad being considered "tabbouleh." Yes, it is another glorified kale salad — and a fantastically delicious way for you to get your greens. But, there are many tabbouleh-esque elements peeking out all over this dish. Quinoa serves as your hearty grain; creamy, lemony, mint-laced dressing delivers that signature zesty pop. And, crunchy cucumbers and vibrant tomatoes have a prominent presence — just like conventional tabbouleh, but with a twist. Whether it's technically tabbouleh or not, this summer salad is one not to be missed.

Kale Tabbouleh
4 to 6 servings

1 pint organic cherry tomatoes 
1 tbsp za'atar
1 tbsp + 1/2 cup olive oil
1 shallot, coarsely chopped
1 cup mint leaves + additional for garnish 
Juice of 2 lemons
2 tsp lemon zest
1 tsp Dijon mustard
1 bunch/4 cups kale, stems removed, leaves thinly sliced
1/2 cup cucumber, diced
1 cup purple cabbage, roughly chopped
2/3 cup cooked quinoa (I like rainbow for contrast)
Black pepper

Photo: Courtesy of Crunchy Radish.
Preheat oven to 275°F. On a parchment-paper-lined sheet tray, toss tomatoes with 1 tablespoon olive oil and za'atar spice. Roast for at least 2 hours or until tomatoes have shriveled and collapsed.

Combine shallot, mint, lemon juice, lemon zest, and mustard in a blender. With the motor running, drizzle in olive oil until emulsified.

Toss together the quinoa, kale, cucumber, cabbage, and tomatoes in a large bowl, reserving a few tomatoes as garnish. Pour in dressing, season with a pinch of salt and black pepper, and toss to combine. Garnish with torn mint leaves, tomatoes, and additional dressing, if needed.  

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