Kale Tabbouleh with Cucumber, Mint and Garlic Scapes
The bold, balanced flavors of this classic favourite will have you hoping for leftovers. Equally delicious fresh or made a day in advance.
Course Salads
Prep Time 45 minutesminutes
Cook Time 5 minutesminutes
Total Time 50 minutesminutes
Servings 8people
Calories 126kcal
Author Aimee
Ingredients
2Tablespoonsolive oil
1/4cupfreshly squeezed lemon juice
1/2teaspoonbalsamic vinegar
1/2teaspoonsalt
1cupbulghur
8large branches kalestalks removed
1/2cupchopped parsleystems removed
3tomatoes
3small cucumbers
4garlic scapesor green onions
4-6stalksfresh mint
Instructions
In a small jar, combine olive oil, lemon juice, balsamic and salt. Cover and shake to combine.
Place bulgur in a large bowl and pour 2 cups boiling water over the top. Cover and let sit until water is absorbed and bulgur is soft. NOTE: cooking directions may vary with brands. Always prepare according to package directions.
Finely chop kale and parsley. Toss with 1 tablespoon of lemon dressing and massage for a minute or so. Leave to wilt slightly while you prep the remaining vegetables.
Dice tomatoes and cucumbers. Chop scapes into 1 cm rounds. Toss vegetables on top of the massaged kale.
Add cooked bulgur to vegetables and combine with remaining dressing. Toss everything well.
Finely chop mint and add to the salad. Taste the tabbouleh and add a pinch more salt if needed. Serve at once or refrigerate for up to 2 days.