Marinated Kale + Bulgur Salad with Cucumber
Try this Marinated Kale + Bulgur Salad with Cucumber recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup bulgur
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed coriander seed
- 1 sprig rosemary leaves stripped (about 1 tablespoon
- 1 bunch kale thick stems removed and sliced into 1-i
- 2 tablespoons lemon juice and 1/4 teaspoon lemon zest
- 4 ounces goat cheese divided into 4 pieces
- 1 1/2 cups chopped cucumber (from 1/2 a large seedless cucumb
- Carbohydrate 43.20727788674 g
- Cholesterol 22.396123249 mg
- Fat 10.8917976937637 g
- Fiber 10.2479995727539 g
- Protein 13.00022708498 g
- Saturated Fat 6.21398807270892 g
- Serving Size 1 1 Serving (88g)
- Sodium 736.923793965015 mg
- Sugar 32.9592783139861 g
- Trans Fat 0.738143469023597 g
- Calories 310 calories
In a small bowl, pour boiling water over bulgur to cover by 1 inch. Cover with plastic wrap and let sit 10 minutes until warm and fluffed. Meanwhile, heat oil in a small skillet over medium. Add coriander and rosemary to toast, 1 minute. Transfer oil to a large bowl with lemon juice, zest, and kale; season with salt and pepper. Use hands to crush kale leaves into dressing until kale is wilted and dressing is absorbed, about 5 minutes. Stir bulgur and cucumber into kale. Divide among serving bowls. Top with goat cheese and a drizzle of olive oil; serve at room temperature or cold.
