Serve this fresh and zesty kale salad as part of a nourishing summer meal. Tabouli, a classic Middle Eastern salad, is typically made with bulgur wheat. My version uses very finely chopped fresh kale—a nutrient-dense and grain-free alternative!
Ingredients
2 bunches
curly kale
very finely chopped
1 large bunches
parsley
very finely chopped
½ cups
fresh mint
very finely chopped
1½ cups
cherry tomatoes
halved
1 large
English cucumbers
diced
6 tablespoons
lemon juice
½ cups
extra virgin olive oil
3 cloves
garlic
crushed
¾ teaspoons
sea salt
