Farro Tabbouleh with Kale, Cucumber, Mint
Is a green herbal salad with farro adding chewy texture to the greens. It has a bold flavor with a touch of spice. Typical tabbouleh is best the same day but this salad tastes fresh even several days later.
Servings: 6
Calories: 215kcal
Ingredients
- 2 Tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon balsamic vinegar
- ½ teaspoon salt
- 1 cup farro
- 2 ¾ cups water
- 8 ounce bag Tuscan Kale I got mine at Trader Joe - it's organic
- ½ cup chopped Italian parsley stems removed
- 4 Plum tomatoes
- 1 English seedless cucumber
- 6 green onions
- 4-6 stalks fresh mint
Instructions
- In a small jar, combine olive oil, lemon juice, balsamic and salt. Cover and shake to combine.
- Place the farro in a saucepan with the 2 ¾ cups water, bring to a boil and simmer until the farro absorbs the water. Cool completely. Cooking directions may vary with the brand so follow the package directions.
- Finely chop kale and parsley. Toss with 1 tablespoon of lemon dressing and massage for a minute or so. Leave to wilt slightly while you prep the remaining vegetables.
- Dice tomatoes and cucumbers. Chop the green onions. Toss the vegetables on top of the massaged kale.
- Add cooled farro to vegetables and combine with remaining dressing. Toss everything well.
- Finely chop mint and add to the salad. Taste the salad and add more salt if needed. You can serve this at once or refrigerate for up to 2 days.
Nutrition
Calories: 215kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Sodium: 268mg | Potassium: 460mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4690IU | Vitamin C: 64.1mg | Calcium: 94mg | Iron: 2.1mg