I made tabouli for the first time a couple of weeks ago using Kimberly Snyder’s recipe from her book “Beauty Detox Solution”, and I really liked it! It’s so fresh, tangy and delicious!
My husband (my best test-taster) though, didn’t love the slightly peppery and almost anise-like taste of the parsley. Since it’s been warm out, I thought a fresh Mediterranean salad would be perfect to start tonight’s dinner. This time, though, I would only use half of the parsley I used last time and I’d add in kale to make up for the other half of parsley in the recipe. I’d also add cayenne for a little kick.
Without having told Peyman I changed up the salad, he told me, “I like the tabouli better today than the last time you made it”. My eyes lit up and I explained to him why. Yay! Hooray! This tabouli is husband-approved. Success!
Here’s the recipe.
Raw Parsley and Kale Tabouli Salad with Hemp Seeds
1 small bunch of curly or Italian parsley
1 small-medium bunch of kale, stems removed (I like lacinato/dinosaur kale but any will do)
1/2 white onion, diced
1 organic tomato, diced
6 heaping Tbsp hemp seeds
Juice of 1 lemon
1 1/2 garlic cloves, minced
1/4 C cold-pressed olive oil
1/2 t celtic or Himalayan sea salt
2 shakes of cayenne pepper
1. Chop parsley and kale (Will be quick if you use a food processor to chop the greens) and place in a large bowl with the onion, tomato and hemp seeds.
2. In a blender, combine lemon, garlic, olive oil and salt and blend until smooth.
3. Pour dressing over the salad and mix well. It’s best chilled.Share on Facebook