Kale Tabbouleh
A totally raw vegan take on traditional Tabbouleh, this version has kale and hemp seeds. Bulgar wheat is usually a big part of this dish, and you can add in that grainy texture by mixing quinoa into this dish.
Make this salad ahead of time to let the kale marinate and you will have a softer, lighter tasting green that is still raw and nutrient dense.
Serves 6
For the salad:
2 bunches parsley
1 bunch kale (best with lacinato)
¾ oz package of fresh mint leaves
1 ½ c. halved grape tomatoes
1 c. seeded and diced cucumber
½ c. hemp seed
½ c. diced sweet onion
½ c. pine nuts
For the dressing:
2/3 c. olive oil
½ c. lemon juice
2 cloves garlic
2 tbsp. sweet onion
1 tsp Himalayan salt
1 tsp. thyme
½ tsp. black pepper
Salad Preparation:
Wash and dry all greens, then remove stems. Finely shred the kale and place in a large bowl. Sprinkle with a little salt and massage with your hands until it begins to soften and wilt. Finely chop the parsley, either by hand or in a food processor. Add to the bowl. Chop the mint by hand and mix with the parsley and kale. Toss in your remaining salad ingredients.
Dressing:
Add all ingredients except olive oil to a blender or food processor. Blend until smooth. With blade running, add olive oil last, until just combined. Pour over salad and toss well. You might not use all of the dressing, adjust to your taste.
Top with pine nuts and lemon slivers.
Alternate Uses:
Roll this tabbouleh in a sprouted rice wrap.
Add 2 cups cooked quinoa.
Top with ½ cup sliced olives of your choice.
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