Sunday, 9 February 2014

Kale tabbouleh-style salad

This recipe is as close to the middle eastern salad tabbouleh as I think you can get. 


It uses kale as the main ingredient which when chopped very finely actually seems quite like having bulgur wheat and is very filling. 

In this recipe I have used purple kale which tastes pretty much the same, and I used it for no other reason that it was the only type of kale that I had in. 

Once made you can enjoy the salad on it's own, or with crumbled feta, you can heat it or even use the mixture to stuff other larger vegetables like peppers and portabello mushrooms, with some cheese on top.

I have got into the habit of making it all the time now and keeping it in the fridge as it is so good to snack on when I get in from work. 

Right, on with how to make it...

Firstly, these are the ingredients you will need:


  • Kale- a few big handfuls 
  • A red pepper
  • About 3/4 of a cucumber
  • 2 medium avocados
  • 3 shallots 
  • Linseed - I use golden but don't think it really matters what type
  • Lemon juice
  • Soy sauce- preferably wheat free

Now for the method, it really is so easy. I basically put the cucumber, pepper and shallots into a food processor and blend until quite roughly chopped 



Then add the kale a handful at a time until it is all chopped as well 

The kale will really reduce as it's blended so don't be afraid to use a lot!

Then once it is all blended add the avocado and blend for 30 seconds more until you can't see the avocado anymore (it will have become almost like a creamy dressing), the add the linseed and stir round yourself with a spoon so they're evenly distributed

Transfer to a bowl and add lemon juice and soy sauce to taste

Enjoy! 


It actually looks far more appealing when you use the green kale as the colours seem to look better together (see below picture- though the ingredients haven't been fully mixed together here) but it tastes great both ways! 



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