Kale, Apple and Walnut Tabbouleh

Made Greek meatballs for the first time, and I thought, why not a complimentary Mediterranean salad.



Source: Tasting Table | Serves: | Time: 35 min (with marinating)


Ingredients


Pickled Sumac Onions

1 cup finely diced red onion

2 tbsp red wine vinegar

2 tsp ground sumac

¼ tsp salt


Tabbouleh

2 cups packed shredded #kale

¾ cup finely chopped #walnuts

1 small honeycrisp apple, diced

¼ cup pickled sumac onions

¼ cup #pomegranate seeds, plus more for garnish

3 tbsp lemon juice

2 tbsp olive oil

¼ tsp salt, plus more to taste


Instructions

Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally.


In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.

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