Avocado Tabbouleh Recipe

Avocado Tabbouleh Recipe

Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. Feel free to soak the bulgur up to a day in advance. You can also prep your parsley in advance by rinsing it and drying it (see step 2). Recipe yields 8 small side servings or lettuce cups.

Ingredients

  • ⅓ cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
  • 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
  • 1 pint cherry tomatoes, diced into ¼-inch wide rounds
  • 1 ripe avocado, diced
  • 5 scallions (green onions), sliced thinly crosswise
  • 4 large sprigs fresh mint leaves, finely chopped (to yield ¼ cup chopped mint)
  • ¼ cup fresh lemon juice, more to taste (about 2 medium lemons, juiced)
  • ¼ cup olive oil
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried
Read the whole recipe on Cookie and Kate