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Recipe Collection

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Kale and Freekeh Salad

Kale and Freekeh Salad Related:   appetizers, July 4th, kid-friendly, low-fat, North America, pareve, rice & grains, salads, Shabbat, Tu b'Shevat, vegan, vegetarian

Prep time: 10-15 mins

Cook time: 50 mins

Yield: 4-6 generous servings

I made this salad when I had leftover freekeh and some kale in the refrigerator that I had to use. Freekeh has become one of my favorite new grains. It is a high-protein roasted green wheat product that cooks up like rice, has a nutty flavor and adds a chewy texture to any dish. This is the basic recipe, but don’t be afraid to improvise with leftover cut-up roasted or fresh veggies, feta cheese and some pine nuts for dairy meals or grilled chicken for a light summer supper.


  • 1 cup dried freekeh (or 2 cups cooked)
  • 1 large bunch of fresh kale
  • Juice of 1-2 lemons
  • 1 red pepper
  • 1 green pepper
  • 4 scallions
  • Fresh herbs to taste (I like tarragon, basil, mint or parsley)
  • 1 teaspoon olive oil
  • 1 tablespoon capers
  • Salt and pepper to taste
  • 1 avocado, sliced


  • Prepare freekeh according to package instructions. It takes 40 to 50 minutes to cook and does very well in a rice cooker set on the brown rice setting. Let cool completely before adding to the kale or cook the day before.
  • While the freekeh is cooking, prepare all the other ingredients. Cut or tear the kale into bite-sized pieces and place in a large bowl. Pour the juice from the lemons over the kale and gently massage the kale leaves with your hands for about 5 minutes. This will tenderize the fresh kale while infusing it with a fresh lemony flavor. Roughly chop up the peppers and scallions and any other vegetables and toss with the kale. Add the olive oil and capers and toss together. Toss the cooled freekeh with the kale and vegetables.  Add salt and pepper to taste. Serve with avocado.

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