Best Maureens Avocado Tabbouleh Recipes

MAUREEN'S AVOCADO TABBOULEH

Maureen's Avocado Tabbouleh image

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.

Provided by Cookie and Kate

Categories Salad

Time 50m

Number Of Ingredients 12

Ingredients

1/3 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 1/4-inch wide rounds
1 ripe avocado, diced
5 scallions (green onions), sliced thinly crosswise
4 large sprigs fresh mint leaves, finely chopped (to yield 1/4 cup chopped mint)
1/4 cup olive oil
2 tablespoons to 1/4 cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
1/4 teaspoon salt, more to taste
1/4 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

Steps:

Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water (I used a fine-mesh colander to catch the bulgur when I poured off the water). Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.
While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture. Or, you can wrap the damp parsley in clean kitchen towels and gently squeeze out excess water, repeating as necessary. The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be.
Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef's knife until it's finely chopped.
In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Stir in the olive oil, 2 tablespoons lemon juice, salt, garlic powder and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.

Nutrition Facts : Calories 115 calories, Sugar 2.1 g, Sodium 87.2 mg, Fat 8.4 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 10.2 g, Fiber 3.5 g, Protein 1.8 g, Cholesterol 0 mg

TABBOULEH WITH AVOCADO AND FETA CHEESE

Tabbouleh with Avocado and Feta Cheese image

Categories Salad Dairy Herb Vegetable Vegetarian Feta Avocado Fall Bulgur Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups hot water
1/2 cup bulgur*
12 ounces plum tomatoes, seeded, chopped
1 cup chopped fresh Italian parsley
4 green onions, chopped
§ cucumber, peeled, seeded, finely chopped
4 radishes, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1 tablespoon grated lemon peel
6 tablespoons olive oil
3 tablespoons fresh lemon juice
2 avocados, pitted, peeled, sliced

Steps:

Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.