bulgur wheat salad with avocado, cucumber + mint

This was a winner in an avocado recipe contest but I’ve made a few changes. I love this recipe because it’s so bright and fresh, definitely the perfect spring salad. I really feel like I could eat it everyday. It also makes a huge batch so you can eat it all week long, except this time it only lasted a day. Play around with the ingredients, there is so much that you can add to make it your own.

bulgur wheat salad with avocado + mint

(adapted from Mixed Plate)

make about 8 cups

2 cups water

1/2 bouillon cube (I use Rapunzel)

1 cup bulgur wheat

4 teaspoons olive oil, divided

1 cup minced red onion

1 pinch sugar

1 cucumber, seeded and diced into 1/4-inch cubes

1 large avocado, halved, pitted, peeled and diced

1 cup chopped mint

3/4 cup golden raisins

1/2 cup chopped roasted almonds

1 tablespoon lemon zest

1/3 cup lemon juice (Meyer if you’ve got ’em)

Salt and pepper

In a small sauce pot, bring water to a boil. Stir in bouillon until dissolved. Add bulgur, lower heat to a simmer; cook until water is absorbed and bulgur is dry, about 8 minutes. Fluff with fork and remove to a large bowl; set aside. In same pot over medium-high heat, heat 1 teaspoon of the oil until hot. Add onions and sugar; cook and stir until fragrant and glossy, about 2 minutes. Remove to bowl with the bulgur. To bowl, add cucumber, avocado, mint, raisins, almonds, lemon zest,  lemon juice and remaining 3 teaspoons of oil; toss gently to combine. Season with salt and pepper to taste.

Tags: avocado recipe contest, avocado tabbouli, bulgur wheat, grain salad, tabbouli, vegan, vegetarian

• April 24, 2011
• dinner, lunch, salad, savory, snack, vegan, vegetarian
• 1 Comment