Mediterranean Kale Salad
The flavours of this breakfast salad slightly resembles tabbouleh, and the star spice is sumac, which is a gorgeous reddish purple and tastes lemony.
Equipment
- cutting board
- chef's knife
- large mixing bowl
Ingredients
- 1 bunch parsley roughly chopped
- 1 cup stemmed and chopped kale
- 1/2 cup roughly chopped mint
- 1 mini cucumber halved lengthwise
- and thinly sliced
- 1/2 fennel bulb core removed,
- thinly sliced
- 1 celery stalk thinly sliced
- 1 green onion thinly sliced
- 1 can white kidney beans 15 oz,
- drained and rinsed
- 3 tbsp extra-virgin olive oil
- 1 lemon juiced
- 11/2 tsp sumac
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- approx
- 1/3 cup chopped roasted almonds 1/3 cup pomegranate seeds or dried cranberries
Instructions
- Method
- In large bowl, combine parsley, kale, mint, cucumber, fennel, celery, green onion and kidney beans. Add oil, lemon juice, sumac, salt and pepper, tossing to coat. Top with almonds and pomegranate seeds.
Notes
Tips:
1. If you would like to reserve some salad for future breakfasts, lunches or dinners, dress only the portion you’re eating right away. The salad can be kept in the fridge, undressed, in an airtight container or bowl for up to 2 days. 2. Add eggs, tofu, shrimp, chicken or fish for a boost of protein.
1. If you would like to reserve some salad for future breakfasts, lunches or dinners, dress only the portion you’re eating right away. The salad can be kept in the fridge, undressed, in an airtight container or bowl for up to 2 days. 2. Add eggs, tofu, shrimp, chicken or fish for a boost of protein.