Sozo Fan-Favorite Salads
We made these two salads at a Wednesday Workshop with Chef Sam, and they were definitely crowd-pleasers! The first is a Tabbouleh, a bulgur wheat and parsley-based salad. The second is a Kale salad, tossed with a tangy lemon and olive oil dressing (even if you don’t typically eat kale – try this one out! It might change your mind!)
Tabbouleh Salad
We made a version of this Tabbouleh Salad from Love and Lemons when Chef Sam came and taught our Wednesday Workshop- and we all loved it. Not your typical leafy-green based salad, this is a great way to incorporate more veggies into your diet and add flavors you may not eat every day. Let us know what you think!
Ingredients
Salad
- 3 Cups Curly Parsley finely chopped
- 1 Cup Cucumber diced
- 1 Cup Tomato diced
- 1 Cup Bulgur Wheat cooked
- 1/3 Cup Mint finely chopped
- 1/2 Cup Green Onion diced
- 1 Can Chickpeas rinsed
Dressing
- 1/3 Cup Olive Oil extra virgin
- 2 Lemons juiced
- 1 Clove Garlic minced
- 1/2 tsp Sea Salt
Instructions
Dressing
- In a small bowl, combine olive oil, lemon juice, minced garlic, and sea salt. Set aside.
Bulgur Wheat
- Cook the bulgur wheat. Bring 2 cups of water to a boil. Stir in 1 cup of bulgur wheat, remove the pot from the heat, cover, and let sit 20-30 minutes. Fluff when bulgur is tender.
Salad
- Dice or chop parsley, cucumber, tomato, mint, and green onion. Combine in a large bowl.
- Add cooked and fluffed bulgur wheat to large bowl. Combine well.
- Top with dressing and mix well. Let chill for at least 10 minutes for flavors to set.
Best Kale Salad
This is another recipe Sozo practiced as a team with Chef Sam, and I have never seen kale eaten so quickly! The tangy lemon and sea salt make this a sweeter tasting salad. Topped with healthy croutons, this is a copy cat of True Kitchen's Kale Salad that you can make quickly and easily at home (with very little prep work required!)
Ingredients
Salad
- 3 Cups kale stems removed
- 6 Cloves garlic minced
Dressing
- 1 Cup olive oil extra virgin
- 2 lemons squeezed
Croutons
- 1/2 Loaf bread of choice (we used sprouted grain Ezekiel bread)
- 2 Tbsp olive oil extra virgin
- 1 tsp salt
- 1 tsp pepper
Instructions
Dressing
- In a bowl, combine olive oil and lemon juice. Add salt and pepper to taste. Set aside.
Croutons
- Preheat oven to 375 degrees.
- Dice bread into 1/2 inch cubes.
- Lightly coat with olive oil, salt, and pepper.
- Spread cubes evenly onto pan and let bake for 15-20 minutes (until golden brown).
Salad
- Wash, dry, and remove stems from kale.
- Mince garlic cloves.
- Toss kale, garlic, and dressing in large bowl.
- Top with croutons and enjoy!
Dena DePiazza is a National Board Certified Health & Wellness Coach and is certified as a Certified Pain Management Coach. She is your personal advocate for living an energized and passionate life. She works with clients to help them create healthy lives in a way that is flexible, fun, and free of denial and unsustainable discipline. By working together, you can discover lifestyle choices that best support you. Dena helps you learn to make gradual, lifelong changes that will enable you to reach your current and future health goals.
with a Bachelor’s Degree in Nutritional Sciences. She is a Certified Personal Trainer and Certified Nutrition Coach through the National Academy of Sports Medicine (NASM).
Nadia enjoys providing the guidance and support people need to achieve good health and considers herself their biggest cheerleader when they decide to make their health a priority. As a Nutritional Therapy Practitioner, Nadia works with clients one on one to help them optimize their health through holistic health practices. She helps reduce the symptoms of chronic illness through nutrition and lifestyle practices, but is not limited to helping anyone who wants to learn how to make better choices. She teaches clients basic kitchen skills, how to read labels and will even do grocery tours. As a personal trainer, Nadia works with clients of all levels, ages and in various settings. She has taught group fitness classes and worked with clients one on one. She emphasizes the importance of staying injury free and building strength to move about their day without pain.
Karissa originally attended Westmont College in beautiful Santa Barbara, and began her B.S. in Psychology, then transferred to Montreat College, in the Appalachian hills of North Carolina, graduating Cum Laude with a B.S. in Music Therapy, and a double minor in Psychology and Music Business.
