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Author Notes: The inspiration for this salad comes from my friend Courtney. It looks similar to a tabbouleh salad but combines kale, herbs and nuts. I've played around adding different fresh herbs I have on hand, and have found that mint is the key one to always include. The bright freshness of the mint plays well with the kale. Leftovers make a tasty breakfast topped with a poached egg and a sprinkle of Parmesan. - BlueKaleRoad
- 1 large bunch kale (I prefer Lacinato but curly works well, too)
- 1 clove garlic
- 2 cups nuts of your choice, toasted (I've used walnuts, almonds and macadamias)
- 1 bunch Italian parsley, roughly chopped (dill is also nice)
- 2 cups fresh mint leaves, roughly chopped
- 2 teaspoons salt
- 2 lemons, juiced (or more to taste)
- 3 tablespoons olive oil (or more if it seems dry)
- a dash of crushed red pepper flakes (optional)
- Remove the tough stems of the kale and roughly chop. In a food processor, pulse the garlic and nuts together about 12 times. Scrape out into a large bowl. Add the kale to the food processor (may need to do this in 2 batches) with 1 tablespoon olive oil (divide if doing 2 batches) and pulse until chopped finely. Scrape down sides once while pulsing. Add to the nuts and garlic.
- Place the herbs in the food processor with 1 tablespoon olive oil and pulse until finely chopped. Scrape down sides once. Add to the kale mix.
- Stir in the lemon juice, salt and remaining olive oil. Taste for seasoning and add more lemon, salt or oil if needed. If you want to spice it up, add the crushed red pepper flakes. This salad does well if made ahead and can be served room temperature.
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Picnic Dish