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“Unlike other tabouli salads using lots of mint, this is bright and refreshing salad uses fresh lemon juice, fresh produce and the addition of seeded jalapeno peppers for a surprising and spicy kick with the earthiness of the kale. A perfect blend of richness and freshness, this salad is surprisingly filling while remaining light and delicious.”

Ingredients Nutrition


  1. Fill a bowl with hot water and allow the wheat to soak for 10-20 minutes until tender while chopping all the ingredients into proper small dices for easy eating.
  2. Remove the thick ribs from the middle of the kale leaves and tear kale into 1/2 inch pieces and place in a mixing bowl. Sprinkle a small amount of salt onto the kale and massage aggressively for 1 minute until the kale has wilted and becomes fragrant.
  3. Add the wheat to a large bowl and add all the vegetables except garlic to make to tabouli. Smash the garlic against the cutting board until a fine paste and add to the lemon juice and olive oil to create a dressing.
  4. Dress the tabouli with the garlic mixture and add fresh parsley and salt and pepper and taste. At this point you may add more tomatoes, cucumber, parsley, or jalapeno to taste.
  5. Once the tabouli is to your liking, add the fresh kale to the salad and toss.
  6. Taste one more time and allow to sit for 10 minutes before serving. Unlike other greens, kale will hold its texture, and will become more flavorful over time. This salad may be served at room temperature or left to marinate in the refrigerator for up to 6 hours.

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