Strawberry Tabouli Salad
*Note: Because fresh strawberries are fairly delicate and have a short life-span, this salad is best made fresh to order. I usually make this right before serving to get the best flavor and texture from my berries.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1/2 cup bulgur wheat
- 1 clove crushed garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Fat pinch salt and black pepper
- 1.5 cup diced strawberries
- 1.5 cups Persian cucumber diced
- 1/2 cup finely chopped parsley
- 1/2 cup finely diced mint
- 1/2 cup diced scallions
Place bulgur wheat in a small bowl and cover with 1 cup of boiling water. Pop on a lid (or some type of cover) and let sit for 20 minutes, or until the bulgur has absorbed the water and is plumped up and tender.
In the meantime, whisk together, garlic, olive oil, lemon juice, salt and pepper. Set aside.
In a large bowl combine; cooked bulgur wheat, cucumbers, strawberries, parsley, mint, and scallions. Top with the dressing and gently toss together.
Serve and enjoy!
Calories: 745kcal | Carbohydrates: 60g | Protein: 10g | Fat: 55g | Saturated Fat: 8g | Sodium: 17mg | Potassium: 516mg | Fiber: 14g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 5.3mg | Calcium: 50mg | Iron: 2.5mg