Tabbouleh Kale Salad- Oil Free!
Keeping in theme with easy breezy vegan lunch ideas, we have another! When Lo was transitioning, kale salads were her go to and what kept her energized. One of her favourite salads to bring to work for lunch is, tabbouleh kale salad. This salad keeps well; you can make it for a few days of the week, just keep it in an air tight container in your fridge and your good to go. The combination of the grain and kale, make this a satisfying lunch. It will keep you full and give you the energy you need to take on your day.
AND! IT'S OIL FREE! Lo uses avocado instead of olive oil to make the dressing. With lots of zesty lemon, fresh parsley and raw onion, this lunch is a power house of flavour and health benefits.
If you wanted to add, you can have on the side: spicy olives, grilled zucchini, baked potatoes, or marinated grilled tofu. The options are endless.
To watch Lo make it, click here!
You will need:
1 cup Parsley, chopped 1 cup Couscous, cooked 3 Lemons, juiced... or more if your lemons aren't that juicy. You want a zesty dressing 1 Avocado, mashed 1/2 cup Cherry Tomatoes, halved 1 cup Cucumber, halved
1/2 medium sized white onion, medium sized chopped 1 bunch of Kale, massaged and shredded to bite size pieces Salt and Pepper to taste
Mix parsley, couscous, tomatoes, cucumber and onions.
Add avocado and lemon dressing to tabbouleh, mix.
Add it to kale and give it a good mix! Taste to see if it needs more lemon juice or salt and pepper.
Enjoy this and just try to have one bowl.