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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish. Ingredients:
1 cup bulgur wheat |
1 cup boiling water |
1/4 teaspoon kosher salt |
6 ounces baby rainbow carrots |
5 large radishes, sliced |
5 green onions, diagonally sliced |
2/3 cup coarsely chopped fresh flat-leaf parsley |
1/2 cup coarsely chopped fresh mint |
1 tablespoon loosely packed lemon zest |
2 tablespoons fresh lemon juice |
2 tablespoons extra virgin olive oil |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon kosher salt |
small avocado, diced |
1/4 cup roasted salted sunflower kernels |
table salt and black pepper to taste |
Directions:
1. Combine bulgur wheat, boiling water, and 1/4 tsp. kosher salt in a large bowl. Cover and let stand 1 hour or until water is absorbed. Meanwhile, cut carrots lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Toss together bulgur, carrots, radishes, green onions, parsley, mint, lemon zest, lemon juice, and olive oil in a large bowl. Season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt. Cover and chill 2 to 4 hours. Fold in avocado and sunflower kernels. Add table salt and black pepper to taste.
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