Summer Tabbouleh Chopped Salad

Ingredients

• 1 red onion (pungent)

• 1-2 large kale bunches (bitter)

• 2 large cucumbers (sweet)

• 2 cartons of grape tomatoes (sour)

• 2 bunches of parsley (astringent)

• 1 bunch of mint (sweet)

• Olive oil (sweet)

• 3-4 lemons (sour)

• Pink Himalayan Salt & Pepper

• Optional: green olives pitted and chopped

  Steps:

• Wash all of the produce

• Chop all of the washed veggies into small pieces

• Start combining

1. Add chopped red onion to a large bowl and add a drizzle of olive oil, ½ juice of lemon, pink himalayan salt and pepper. Let sit for a few minutes.

2. Add kale and a drizzle of olive oil, 1 juice of a lemon, pink himalayan salt and pepper - massage the kale so it’s totally drenched.

3. Add chopped cucumbers and tomatoes

4. Add parsley and mint 

5. Add a drizzle of olive oil, 1 juice of a lemon, pink himalayan salt and pepper and mix all together.

• This dish gets better when it has time to let everything mix together. Make this 1-2 hours before you serve it for the flavors to be more vibrant.