Kale-California Avocado Tabouli Salad

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Serves: 12
cup  dry bulgur
cups  finely chopped kale
cups  chopped Persian cucumber
1 1/2  cups  cups finely chopped mint
cup  chopped scallions
cup  olive oil
2 1/2  tsp.  salt
  As needed  pepper to taste
  Fresh California Avocados, peeled, seeded
  As needed  Cherry tomato halves (optional)
  As needed  Feta cheese (optional)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Soak the dry bulgur in the juice of 3 lemons for 30-60 minutes.
  2. Stir in the kale, cucumber, mint, scallions, olive oil, salt and pepper. Juice the remaining lemon and add to taste.
  3. Add cherry tomatoes if using.
  4. Let salad marinate in the refrigerator for 30-60 minutes.
  5. When ready to serve, cut avocados into large chunks and place on top of salad. Sprinkle with feta cheese if using. Serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Rashad Moumneh, Falasophy, Irvine CA

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