Kale-California Avocado Tabouli Salad

Serves: 12


1 cup dry bulgur
4 lemons
8 cups finely chopped kale
3 cups chopped Persian cucumber
1 1/2 cups cups finely chopped mint
1 cup chopped scallions
1 cup olive oil
2 1/2 tsp. salt
As needed pepper to taste
2 Fresh California Avocados, peeled, seeded
As needed Cherry tomato halves (optional)
As needed Feta cheese (optional)

*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.