:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/R3kYi3ct3vHoBZq_25gq/6e15517ea6e1133951d1fd46467159.png "Tasty Celery and Avocado Tabouli")
Tasty Celery and Avocado Tabouli
The refreshing crunch of celery combined magically with creaminess of avocado creates a delightful blend of textures in this Tabouli salad.
Ingredients
- 1 Cup bulgur wheat
- 1 Cup boiling water
- 2 Stems of celery, finely chopped
- 2 avocados, diced
- 1 large tomato, diced
- 1 cucumber, diced
- 1 volume fresh parsley, finely chopped
- 3 twigs fresh mint, finely chopped
- 1 lemon, juiced
- 2 tbls olive oil
- salt and pepper to taste
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Directions
In a bowl, pour boiling water over the bulgur wheat and cover tightly with a lid or plastic wrap. Allow it to sit for about 10 minutes. This steams the bulgur without making it mushy – a key to perfect tabouli.
Prepare your celery, avocado, cucumber, tomato, parsley, and mint while the bulgur softens. Remember to dice the vegetables small for an authentic taste.
Uncover the bulgur wheat once it has absorbed all the water and fluff it with a fork. It's an important step to prevent any unwanted lumps in the tabouli.
Toss in your chopped vegetables, parsley, and mint into the bowl with the fluffed bulgur wheat.
Drizzle over the lemon juice, olive oil then season to taste with salt and pepper. I've learned that adding the dressing while the bulgur is still warm helps it absorb all the tangy-sweet flavors better.
Let the tabouli sit for an hour before serving. This allows the ingredients to mingle and increases the overall taste of the salad. You can even prepare this a day in advance for parties or gatherings.
Serve chilled or at room temperature, according to preference. Garnished with extra mint or parsley, if liked.
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