California Avocado Tabbouleh
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Ingredients
Serves:
16
| Tabbouleh Salad (recipe follows) | ||
| 3 | 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 |
| 1 | cup | green onions, thinly sliced |
| 1 | cup | Italian parsley, roughly chopped |
| 1 | cup | cilantro, roughly chopped |
| 1 1/2 | cups | basil, thinly sliced |
| 1/2 | cup | mint, finely chopped |
| 1/3 | cup | Extra virgin olive oil |
| 4 | Tbsp. | avocado oil |
| 1 1/3 | cups | Meyer lemon juice |
| 1/2 | cup | + 2 Tbsp. Meyer lemon zest |
| 1 | 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
Instructions
- 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.
- Stir cucumbers, tomatoes, scallions, parsley, cilantro, basil, and mint into the bulgur.
- For the dressing, whisk olive oil and avocado oil into the lemon juice and stir in lemon zest.
- Fold the dressing into the tabbouleh. Then fold in 1 California Avocado, finely diced.
- To serve, mound 6-ounce tabbouleh in the center of plate. Fan three slices California Avocado over top.
California Avocado
- 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.
- 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.
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