Did you know that you can sometimes substitute spinach, kale or Swiss chard for parsley? Well, apparently, you can.
I tried making kale pesto a while back and loved it (though I have yet to post about it). This week’s Shabbos salad was a tabbouleh-like mix of tomatoes, cucumbers, quinoa and finely minced baby spinach. Right before serving, I tossed in some diced avocado.
The original recipe was a cilantro chickpea salad from Heather’s Dish that was spotted on Oh She Glows by Arielle of The Diva Dish who added in quinoa, avocado, lemon juice and cherry tomatoes to make Lemon Quinoa Cilantro Chickpea Salad. I went back to lime juice, added in cucumbers, and removed the cilantro to make a kind of tabbouleh.
Last week, my husband said the farro salad was the best salad ever, and now his vote is for the tabbouleh. So light, so refreshing, so perfect for summer.