Kale Tabouli Salad

Posted by Mary Schnoebelen on 12/8/2015 to Salads & Raw

This salad brings a sweet & savory crunch to the plate with a refreshing, nutritious mix of greens and vegetables. This is a great Mediterranean dish I have adapted to suit our dietary needs. NO GLUTEN. I prefer to blanch the kale and cook the quinoa one day, refrigerate those to chill, and prepare the salad the following day. It works for me because I don't have long periods of time to fuss when we want a delicious alternative to plain salad, and blanching makes it a more tender meal!

 

HOW TO: Lightly blanch kale with stems: Pour 3 Cups of purified water into a large fry pan; add about half a tsp of sea salt. When small bubbles form in the water, rest about half a bunch of kale laying flat onto the water. Cover lightly. Wait about 3 minutes and turn kale over. Let rest about 2 minutes. Remove from pan and lay in colander or dish rack. Continue until all the kale has been blanched. Shake excess water off of kale and lay in one layer flat on paper towel. Roll up, squeeze dry as possible, repeat. Then, using an old, clean kitchen towel you don't mind getting a few stains on (especially if using red kale), wipe until dry as possible. Finally, separate fresh sheets of paper towel and place kale in flat, single layers, about a handful for each. (I reuse the paper towel after it dries out!) Store in airtight bag or food saver overnight or until ready to chop.
 
INGREDIENTS
1-2 Bunches (blanched) Kale OR 4 Cups bagged baby kale greens chopped finely
1/3 Sweet onion or 6-7 green onions (chopped finely about half way down stems)
1/2 Cup Cherry or Grape Tomatoes chopped in half or quartered
2 Small or 6 slices Pickled Beets chopped finely
2 TLBS either sesame seeds or pine nuts (or both)
1 Cup Cooked Quinoa (optional)
1/2 Cup Feta Cheese (optional)

Dressing
1/4 Cup (or less ) Sesame Oil
2 TLBS Lemon Juice                         
1/4 Tsp Sea Salt
1/4 Tsp Onion or Garlic Powder (I use onion) 

Mix all ingredients in a measuring cup and toss over salad. Refrigerate at least two hours and up to one day to allow flavors to blend. Enjoy!

NOTE: Although the kale should be finely chopped, the other ingredients don't necessarily need to be. 
The finer chopped vegetables and blanching the kale simply makes a more tender salad!    

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Mary Schnoebelen