California Avocado Tabbouleh

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Serves: 16
  Tabbouleh Salad (recipe follows)
  Fresh California Avocados*, sliced
    Tabbouleh Salad
2 1/2  cups  bulgur wheat
2 1/2  cups  boiling water
1 1/2  lb.  English cucumber, finely diced
1 1/2  lb.  cherry or grape tomatoes, halved
cup  green onions, thinly sliced
cup  Italian parsley, roughly chopped
cup  cilantro, roughly chopped
1 1/2  cups  basil, thinly sliced
1/2  cup  mint, finely chopped
1/3  cup  Extra virgin olive oil
Tbsp.  avocado oil
1 1/3  cups  Meyer lemon juice
1/2  cup  + 2 Tbsp. Meyer lemon zest
  Fresh California Avocado, finely diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place bulgur in a large bowl and stir in hot water. Cover for 1 hour until the water has been absorbed and the bulgur has softened. Cool.
  2. Stir cucumbers, tomatoes, scallions, parsley, cilantro, basil, and mint into the bulgur.
  3. For the dressing, whisk olive oil and avocado oil into the lemon juice and stir in lemon zest.
  4. Fold the dressing into the tabbouleh. Then fold in 1 California Avocado, finely diced.
  5. To serve, mound 6-ounce tabbouleh in the center of plate. Fan three slices California Avocado over top.

California Avocado

  1. Cut the 3 avocados in half lengthwise, and remove pits, leaving the avocado flesh on the skin. Cut 8 slices per half in skin. Put the two halves together and wrap plastic wrap around avocado, until serving.
  2. Just before serving, scoop out 3 slices for garnish.

*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.

Chef Dave Woolley

CD Culinary Approach

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