• 1 bunch of kale, remove stems, chopped
• 1 red pepper, thick slices
• 1 yellow pepper, thick slices
• 1 medium size zucchini, 1/2” thick sliced lengthwise
• 1 medium size eggplant, 1/2” thick sliced lengthwise
• 1 large red onion, cut into fours
• 1 organic heirloom tomato (or any tomatoes will work), chopped
• 2 Persian cucumbers (or any cucumber will work), chopped
• 10 fresh basil, sliced thin
• 1/2 cup of chopped parsley
Grill all the veggies (except for kale, basil and parsley) but first marinate in some olive oil, salt and pepper, especially the eggplant because if you grill without anything it gets very dry. Grill for about 2 minutes each side until dark grill marks). Once grilled veggies have cooled down, chopped them up and add into salad with kale, then top with the basil and parsley.
Balsamic Vinaigrette Dressing
• 1 large garlic clove
• 1 tsp Dijon mustard
• 1/4 cup of high quality olive oil (I love to use Sicilian Partanna Olive Oil)
• 1/3 cup of balsamic vinegar
• salt and pepper
First I add the garlic and olive oil and immerse using my hand blender, until I see it thickening then I add the Dijon mustard, salt and pepper and blend, then lastly I add the balsamic vinegar and blend for about 30 seconds to a minute. And that’s it.
If you are having a large group you can add all the dressing at once and mix but like myself it’s usually just my boyfriend and I eat so we add the dressing as we eat the salad. No joke this bowl of salad has lasted us four days. It’s so damn good and so damn easy.
Let me know if you’ve tried other veggies, dressings, etc. Enjoy!
we could have both an obesity problem as well as a hunger problem. Watch this video thanks to upworthy and you’ll understand completely.
for the grilled #Thai chicken breasts begin!!!.
- kefir lime leaves
- lime juice
As defined by wikipedia:
(Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli)
a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.
To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Syria and Lebanon, tabouleh has become one of the most popular salads in the Middle East.
In my recipe of Tabouleh, quinoa is added instead of bulgar or couscous. For those with gluten sensitivity or full blown celiac disease this is the way to go. It tastes exactly the same and a great great source of protein with a whopping 24 grams in one cup of cooked quinoa —— wtf?!?!
Here’s a glimpse into my dish: via Instagram
A breakdown of ingredients: via Pinterest