California Avocado Tabbouleh

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

*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