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Lemony Herbed Bulgur Salad

This is salad is a celebration of spring. Each mouthful is light and packed with flavor.

I've made this salad so many times the past few weeks, and I just can't stop eating it. The herbs in the garden are back and we've been adding them to everything. It's so nice to have something fresh on our plates.

I started making this salad with frozen peas, then I bought a bag of edamame and when I saw favas at the market yesterday I grabbed the last ones in the crate. Avocados are obviously not regional for me, but since I love the flavor and the creamy texture, I added half of one.

 

I can see this salad following me into summer, when I'll replace the vegetables with bell peppers and maybe corn. Perfect for a summer barbeque salad buffet.

 

 

Spring Bulgur Salad

  • 150 g bulgur
  • 1 l hot water
  • 100 g fresh/frozen peas, edamame or favas
  • 1 bunch radishes, thinly sliced
  • 3 scallions, sliced
  • 1 bunch mixed herbs ( I used sorrel, lovage, chives, mint, oregano, tarragon, thyme), finely chopped
  • 1/2 avocado
  • juice of one lemon
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • freshly ground pepper

Place the bulgur in a bowl and cover with the hot water. Let the bulgur soak while preparing the rest of the salad.

Light the cook the peas/favas in boiling water. Drain.

Mix the herbs, radishes, avocado and peas/favas with the olive oil, lemon juice, salt and some pepper. Drain and add the bulgur. Carefully mix and season to taste by adding more lemon juice, salt and/or olive oil.

Note: if you make this salad in advance, store in fridge. You may need to add a little bit of oil since the bulgur will have soaked up the oil you added earlier.

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Tracey says:
May 14, 2014 03:30 AM
I am going to make this tonight! It's a take off on a Tabulouhe salad that I make only it's got more goodies in it. Great shots! Nice and colourful.
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