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 au contraire, there are many similar elements to beloved tabbouleh 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. Technically tabbouleh, or not, this summer salad is one not to be missed.
Kale Tabbouleh
4 to 6 servings
Ingredients
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)
Salt
Black pepper
Method
Preheat oven to 325. On a parchment paper lined sheet tray, toss tomatoes with 1 tbsp olive oil, za'atar spice, salt and pepper. Roast for at least 30 to 45 minutes or until tomatoes have shriveled and collapsed.
Combine shallot, mint, lemon juice, lemon zest, mustard, salt and pepper in a blender. With the motor running, drizzle in olive oil until emulsified.
In a large bowl combine the kale, half of the dressing, and a pinch salt. Using your hands massage dressing into kale for 30 seconds, tenderizing the greens. Add the quinoa, cucumber, cabbage, and tomatoes reserving a few tomatoes as garnish. Pour in most of the remaining dressing, season with a pinch of salt and black pepper, toss to combine. Garnish with torn mint leaves, tomatoes, and additional dressing, if needed.
