Tabouleh and Avocado salad
90g bulgar wheat
1 celery stalk thinly sliced
Diced cucumber
1 large plum tomato seeded and diced
1 avocado thinly sliced
Spring onions thinly sliced
Handful of flat parsley chopped
Handful of fresh mint chopped
Lemon vinegar dressing
125ml olive oil
Juice and zest of 2 lemons
2 tablespoons white wine vinegar
1 garlic clove crushed
Sea salt
2 teaspoons Dijon mustard
Preparation method
Place the wheat in a bowl and cover with boiling water, leave to soak for 10/15 minutes or until tender. Mix all the dressing ingredients in a screw top jar and shake well.
Place the drained wheat in a bowl with the rest of the ingredients and add dressing to taste.
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