Kale Pesto Bulgur Salad Recipe
This kale pesto bulgur salad from Naturally Ella blogger Erin Alderson doesn't require any cooking. Just soak the grains overnight, mix and it's ready to eat!
Photo: Paul Sirisalee
Bulgur, the irresistibly nutty, versatile grain, is a busy cook's dream—just soak overnight and it's ready to go. With fresh veggies and crunchy almonds, this recipe from Naturally Ella blogger Erin Alderson is ultrahealthy and utterly tasty.
Serves 4-6
Ingredients
Directions
Total time: 20 minutes, plus soaking overnight
To make salad:
In a large bowl, soak bulgur and 1/2 tsp. salt in 3 cups water overnight. Drain, if needed. (Alternatively, bring 3 cups water to a boil, then pour over bulgur in a heatproof bowl, cover, and let sit 25 minutes. Drain and let cool to room temperature.)
To make pesto:
In a food processor fitted with a metal blade, pulse garlic until chopped. Add kale, basil, parsley, and 1/4 cup almonds and pulse again until finely chopped. Add oil, lemon juice, remaining 1/2 tsp. salt, and pepper and puree until smooth.
Transfer pesto to bowl with bulgur. Add tomatoes, green beans, and remaining 3 Tbsp. almonds and toss well to combine. Garnish with additional almonds and serve.
Serves 4-6
Ingredients
- 1 1/2 cups bulgur
- 1 tsp. kosher salt, divided, plus more to taste
- 1 pint grape tomatoes, halved
- 1/2 pound green beans, trimmed and cut into bite-sized pieces
- 1/4 cup plus 3 Tbsp. sliced almonds, toasted, plus more for garnish
- 1 garlic clove
- 1 cup stemmed and thinly sliced lacinato kale (from about 1/2 bunch)
- 1/2 cup packed basil leaves
- 1/4 packed flat-leaf parsley
- 3 Tbsp. sliced almonds
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice (from about 2 lemons)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Directions
Total time: 20 minutes, plus soaking overnight
To make salad:
In a large bowl, soak bulgur and 1/2 tsp. salt in 3 cups water overnight. Drain, if needed. (Alternatively, bring 3 cups water to a boil, then pour over bulgur in a heatproof bowl, cover, and let sit 25 minutes. Drain and let cool to room temperature.)
To make pesto:
In a food processor fitted with a metal blade, pulse garlic until chopped. Add kale, basil, parsley, and 1/4 cup almonds and pulse again until finely chopped. Add oil, lemon juice, remaining 1/2 tsp. salt, and pepper and puree until smooth.
Transfer pesto to bowl with bulgur. Add tomatoes, green beans, and remaining 3 Tbsp. almonds and toss well to combine. Garnish with additional almonds and serve.
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