Mediterranean Kale Salad
This Mediterranean kale salad combines parsley, mint, fennel and white kidney beans with lemon, olive oil and sumac for a fresh, protein-rich meal inspired by the flavours of tabbouleh.
Ingredients
- 1 bunch parsley roughly chopped
- 1 cup stemmed and chopped kale
- ½ cup roughly chopped mint
- 1 mini cucumber halved lengthwise
- and thinly sliced
- ½ fennel bulb core removed,
- thinly sliced
- 1 celery stalk thinly sliced
- 1 green onion thinly sliced
- 1 can white kidney beans drained and rinsed
- 3 tbsp extra-virgin olive oil
- 1 lemon juiced
- 1½ tsp sumac
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper approx
- ⅓ cup chopped roasted almonds
- ⅓ cup pomegranate seeds or dried cranberries
Instructions
- 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.