kale tabbouleh

Spring has arrived in Melbourne and apart from making me happy to see the trees sprouting baby leaves and to smell the scent of fresh flowers in the air, it also makes me want to eat salads!

You know what else makes me want to eat salads? A new BBQ, a Weber Baby Q that we can also take camping! When we go camping, it's BBQ day everyday (in the camp kitchen) and now I get to do it at home and at our own campsite! 

So I'm in salad recipe creation mode and they must be quick and easy to make and suitable for different food intolerances. 

This recipe uses kale (because it's a great way to get more kale into your life) and zucchini (because I know a number of people that just don't like cucumber!) that adds a little crunch to the dish. Plus it's wheat, grain and gluten free and low FODMAP friendly.

To help break down the kale, you'll need to massage in the lemon juice and olive oil. Yes, kale the lucky vegetable in this dish gets a little pampering! Just use your hands to squeeze and squish the kale. This will soften it a little and ensure that it is coated well.


  • Grain free
  • Wheat free
  • Gluten free
  • Low FODMAP (1 serve - in line with serving sizes in the Monash University Low FODMAP App at the time of writing)
  • Dairy free
  • Sugar free
  • Vegan/vegetarian
  • Paleo

kale tabbouleh


  • 4 cups kale (chopped)
  • 3 tomatoes
  • 1 zucchini (about 2 cups diced)
  • 1/2 cup fresh lemon juice (1-2 lemons)
  • 1/4 cup olive oil
  • 1/4 tsp salt

Prep and cooking time , Serves 4-6.


  1. Pull the kale from the stalks and wash in fresh water
  2. Chop the kale and place it into a large bowl, then add the lemon juice and olive oil and with your hands massage it into the kale for a minute or two
  3. Dice the tomatoes and zucchini and add to them to the bowl with the salt and stir well