FeelGoodFoodie · by Yumna Jawad★ 5.0 (47)
Kale Tabbouleh Salad
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 4%
CARBS 10G15% OF CAL
2G FIBER0G ADDED1G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 26G88% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A modern take on tabbouleh using kale, bulgur, tomatoes, mint, and lemon. Fresh and herbaceous, it works as a light main or side dish.
mainmiddle easternsaladdairy freeveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup fine #1 bulgur wheat
- 1 bunch kale (finely chopped (about 3 cups))
- 1-2 vine-riped tomatoes
- 2 green onions (green and white parts)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 4%
CARBS 10G15% OF CAL
2G FIBER0G ADDED1G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 26G88% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 158mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.