Thursday, February 10, 2011

Tasteworthy: Colorful Bulgar Salad

A Simple & Colorful Bulgar Salad
bulgar avocado tomato salad


1 has avocado, cut into 1/2 inch cubes
1 small tomato, cut into 1/2 inch cubes
2 tbsp roughly chopped cilantro
1 - 2 tbsp red onion, finely chopped
1 garlic clove, minced
3 scallions, white and light green parts only
juice from 1 lime
2 - 3 tbsp extra virgin olive oil
salt & pepper to taste

1 cup coarse bulgar (cracked wheat)
3 cups vegetable broth (can substitute water or chicken broth)


Cook bulgar according to package instructions, allow to cool completely. Once cooled toss with all ingredients and season with salt & pepper. I did not use low sodium vegetable broth when I cooked my bulgar so the salad did not need much additional salt. It makes a nice hearty salad for a vegetarian lunch or dinner and it is also a pretty side dish. A quick tip: The more colorful the food on your plate is the better it is for you.

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