Avocado, Tomato & Bulgur Salad

Rebeka Bergin Rebeka Bergin

    Cook ¼ cup of Bulgur Wheat depending on the packet instructions, then leave it to one side and let it cool for a few minutes while you prepare the salad vegetables.

    Mix the Avocado, Tomato, Red Onion, Cucumber, and cooked Bulgur Wheat together in a bowl. Make a dressing by whisking the juice of half a Lemon, Olive Oil, Garlic, and a pinch of Sea Salt & Black Pepper, and stir it into the ingredients. Top the salad with some chopped Fresh Parsley to serve.

Article ID,18233491513,Servings,1,Paper Link,https://paper.dropbox.com/doc/Avocado-Tomato-Bulgur-Salad--Ae5T2KyrBQYosJmxb10L4gDMAg-B2GfkgaVRX6nEmxlRzxjU
Day,Lunch
Calories,454,Macros
Fat,29g,243
Protein,8g,31
Carbohydrates,48g,180
Allergens,Soy-Free,Milk-Free,Egg-Free,Nut-Free,Seafood-Free
Suitability,Fat-Loss,Vegetarian,Vegan,Detox

Ingredient,Amount,Style
Bulgur Wheat,¼ Cup ,uncooked
Ripe Avocado,½,cubed
Tomato,½ Cup,deseeded & chopped
Red Onion,¼,diced
Cucumber,½ Cup ,chopped
Lemon ,½ ,juiced
Olive Oil ,1 Tablespoon
Garlic, ½ Teaspoon,minced
Fresh Parsley,1 Tablespoon,chopped
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.