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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 c. boiling water |
3 long strips of lemon |
2 t. salt |
1 1/4 cup cracked bulgar wheat |
6 t. fresh lemon juice (about two large lemonss) |
1/2 teaspoon fresh cracked black pepper |
1/4 c. extra-virgin olive oil |
1/4 teaspoon of adobe seasoning (must have, don't skip) |
3 medium ripe avocados, peeled, seeded, cut in chunks |
3 roma tomatoes, diced |
1 1/2 c. chopped fresh flat leaf parsley (2 bunches easily) |
1 teaspoon of freshly chopped mint |
4 green onions, thinly sliced |
grated lemon rind off the other lemons you juiced |
butter lettuce, separated in to leaves (lettuce cups if you will) |
Directions:
1. Place boiling water, 1 teaspoon salt in a sauce pan.
2. Bring to boil over high heat, then immediately stir in bulgur and remove from heat.
3. Cover and let stand 1 hour until all water has been absorbed. Uncover and let cool.
4. In large bowl, mix together remaining 1 teaspoon salt, lemon juice, adobo seasoning, black cracked pepper, lemon zest and olive oil.
5. Add avocados, tomatoes, parsley, mint, green onions, along with cooled bulgur.
6. Mix together well until all ingredients are coated with dressing.
7. Serve in lettuce cups. Roll and eat.
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