Bulgar Salad with Avocado
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
Recipe by John Smith, head chef of the restaurant Harvest.
Ingredients
- Fresh basil leaves - 1.8 oz
- Tomatoes - 2.8 oz
- Avocado - 1.8 oz
- Bulgur - 0.7 oz
- Parmesan Cheese - 0.4 oz
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Marinated mini artichokes - 1.8 oz
Step by Step guide
Step 1
Pour boiling salted water over the bulgur in a ratio of 1:2, cover tightly with a lid, and let it steam for 40 minutes.
Step 2
Grate half of the avocado flesh on a coarse grater, and cut the other half into large cubes.
Step 3
Slice the tomatoes.
Step 4
Place the spinach in a serving bowl. Add the shaved Parmesan.
Step 5
Combine the bulgur, tomatoes, and grated avocado flesh, and place it in a bowl on top of the leaves along with slices of avocado.
Step 6
Dress the salad with olive oil and lemon juice. Top with grated Parmesan cheese and serve.
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