I love the simplicity of Real Girl’s Kitchen dishes and the focus on healthy eating while making things as easy as possible. Who doesn’t want to feel good about their food and this kale tabbouleh salad definitely fits the bill. Its pretty much the perfect summer pot-luck item since it serves a lot of people (10!).
Its fairly easy to make – just a ton of chopping. The recipe claims it takes 20 minutes but it doesn’t. Not even close. There must be a food processor involved to get it all done in 20 minutes because my beau helped me with a large portion of this dish and it took us an hour. I had allotted 30 minutes to make it before I headed out the door with it and needless to say but I was late to the party. You can massively speed up the process by doing an initial chop like you would cut basil: roll the greens up with the parsley inside the kale and julienne the whole thing. After that, attack any pieces that still seem to big then transfer to a separate area on your cutting board or the serving dish. If you want to prep this dish ahead, that’ll work too if you leave out the tomatoes until you are ready to serve the dish since tomatoes lose all their flavor in the fridge.
The salad itself: pretty tasty. If you essentially beat up your kale, it’ll be a little more tender (roll it around a bit before taking the leaves off the stems). I think the biggest thing for me is fine tuning the dressing so that there isn’t too much or two little. Simply put, its a really healthy and straight-forward salad.
Total Time: An hour with help. Less if you use a food processor
1 bunch Kale, finely chopped
1 bunch Flat Leaf Italian Parsley, finely chopped
3 large tomatoes, chopped
2-3 cloves of garlic, grated or finely chopped
Juice of 1 lemon
Large pinch of kosher salt
2 tbsp Olive Oil
Combine all ingredients in a bowl, toss well and enjoy!