Bulgur, California Avocado & Egg Bowl

Serves: 1


1/2 cup cooked bulgur (made from about 3 tablespoons dry bulgur)
1 egg
1/8 tsp. garlic minced
2 green onions sliced
1/3 ripe, Fresh California Avocado peeled, seeded and sliced
1/2 lime juiced
1/8 tsp. sea salt or to taste
1/8 tsp. pepper or to taste
1 Tbsp. cilantro or basil, chopped


Optional Protein

5 oz. salmon fillet ahi tuna or other fish, seared (optional)
1/8 tsp. salt
1/8 tsp. pepper
1/2 tsp. olive oil

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.