Parsley Salad
From notyourmomma 17 years ago
- - to make
- Serves 8
A different kind of cracked wheat salad. Light with the surprise of mint and avocado. I like to serve it in lettuce cups where you can kind of roll it up and eat like a wrap. The parsley is key to lighten the heaviness of the bulgar. Read more The lemon is key to heighten the flavor of both. See less
Ingredients
- 1 1/2 C. boiling water shopping list
- 3 long strips of lemon shopping list
- 2 t. salt shopping list
- 1 1/4 cup cracked bulgar wheat shopping list
- 6 T. fresh lemon juice (about two large lemonss) shopping list
- 1/2 teaspoon fresh cracked black pepper shopping list
- 1/4 C. extra-virgin olive oil shopping list
- 1/4 teaspoon of adobe seasoning (must have, don't skip) shopping list
- 3 medium ripe avocados, peeled, seeded, cut in chunks shopping list
- 3 roma tomatoes, diced shopping list
- 1 1/2 C. chopped fresh flat leaf parsley (2 bunches easily) shopping list
- 1 teaspoon of freshly chopped mint shopping list
- 4 green onions, thinly sliced shopping list
- grated lemon rind off the other lemons you juiced shopping list
- butter lettuce, separated in to leaves (lettuce cups if you will) shopping list
How to make it
- Place boiling water, 1 teaspoon salt in a sauce pan.
- Bring to boil over high heat, then immediately stir in bulgur and remove from heat.
- Cover and let stand 1 hour until all water has been absorbed. Uncover and let cool.
- In large bowl, mix together remaining 1 teaspoon salt, lemon juice, adobo seasoning, black cracked pepper, lemon zest and olive oil.
- Add avocados, tomatoes, parsley, mint, green onions, along with cooled bulgur.
- Mix together well until all ingredients are coated with dressing.
- Serve in lettuce cups. Roll and eat.
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