Carrot-Avocado Tabbouleh

By LRay

Southern Living

JULY 2013, Page 122.

Ingredients

• 1 cup bulgur wheat
• 1 cup boiling water
• 1/4 teaspoon kosher salt
• 6 ounces baby rainbow carrots
• 5 large radishes, sliced
• 5 green onions, diagonally sliced
• 2/3 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped fresh mint
• 1 tablespoon loosely packed lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• small avocado, diced
• 1/4 cup roasted salted sunflower kernels
• Table salt and black pepper to taste

Preparation

Step 1

Combine bulgur wheat, boiling water, and 1/4 tsp. kosher salt in a large bowl. Cover and let stand 1 hour or until water is absorbed. Meanwhile, cut carrots lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Toss together bulgur, carrots, radishes, green onions, parsley, mint, lemon zest, lemon juice, and olive oil in a large bowl. Season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt. Cover and chill 2 to 4 hours. Fold in avocado and sunflower kernels. Add table salt and black pepper to taste.