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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Middle Eastern
Servings 6 people

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.
Keyword Salad

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!)
Prep Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 6 people

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!
Keyword Salad

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