Kale Tabouli Salad

By Blue Sky Organic Farms

This week’s recipe share is a refreshing take on the well-known Mediterranean/Middle Eastern dish Tabouli (Tabbouleh). While it is common to create this dish with parsley, mint, and fine bulgur wheat, Chef Danielle decided to create a more accessible recipe with items you may already have on hand. You’ll need no more than 7 ingredients, and one of them will be in your CSA Farm Box- green curly kale! Take a peek, and try your hand at this easy, delightful salad.

Kale Tabouli Salad

Serves 6

  • ¼ c raw quinoa
  • 1 bunch of kale
  • 8 oz. fresh tomatoes ~ diced small
  • 2 ea. green onion ~ sliced
  • 5 mint leaves **optional**


  • 1/3 c olive oil
  • 1/3 c lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Cook quinoa according to package directions, and let cool.
  2. Strip stems from kale, and chop fine.
  3. If using mint, chop leaves fine.
  4. Prepare the dressing by whisking dressing ingredients together.
  5. Combine all chopped ingredients and dressing into a bowl, and gently incorporate.
  6. Chill for a couple of hours before serving.*Best served chilled or at room temperature.
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