Kale­-California Avocado Tabouli Salad

By | November 29th, 2017

Ingredients:

1 cup dry bulgar
4 lemons
8 cups finely chopped kale
3 cups chopped Persian cucumber
1 1/2 cups finely chopped mint
1 cup chopped scallions
1 cup olive oil
2 1/2 tsp. salt
Pepper to taste
2 Fresh California Avocados, peeled, seeded*
Cherry tomato halves (optional)
Feta cheese (optional)

Procedure:

  • Soak the dry bulgur in the juice of 3 lemons for 30-60 minutes.
  • Stir in the kale, cucumber, mint, scallions, olive oil, salt and pepper. Juice the remaining lemon and add to taste.
  • Add cherry tomatoes if using.
  • Let salad marinate in the refrigerator for 30-60 minutes.
  • When ready to serve, cut avocados into large chunks and place on top of salad. Sprinkle with feta cheese if using. Serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe courtesy of California Avocados.

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