How To Make Avocado Tabbouleh
Diced avocados make this tabbouleh recipe so creamy and delicious! It’s also packed with bright flavors from tomatoes, herbs, and bulgur.
Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water.
Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.
While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture.
Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef’s knife until it’s finely chopped.
In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint, and bulgur.
Stir in the olive oil, 2 tbsp lemon juice, salt, garlic powder, and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed.
Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
Pull the leaves from your lettuce and arrange the most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.
The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be. To ensure that your parsley is dry, wrap the damp parsley in clean kitchen towels and gently squeeze out excess water, repeating as necessary.
- Calories: 141.96kcal
- Fat: 10.80g
- Saturated Fat: 1.53g
- Monounsaturated Fat: 7.46g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 11.51g
- Fiber: 4.02g
- Sugar: 2.08g
- Protein: 2.42g
- Sodium: 88.78mg
- Calcium: 45.31mg
- Potassium: 393.39mg
- Iron: 1.90mg
- Vitamin A: 93.86µg
- Vitamin C: 36.50mg
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