Avocado Tabbouleh

Avocado Tabbouleh

Feel like making some Mediterranean food? Try this tabbouleh with a twist. Add some avocado and serve on lettuce leaves for that fresh taste.

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Ingredients

  • Freshly ground black pepper, to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, more to taste
  • 2 tablespoons to ¼ cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
  • ¼ cup olive oil
  • 4 large sprigs fresh mint leaves, finely chopped (to yield ¼ cup chopped mint)
  • 5 scallions (green onions), sliced thinly crosswise
  • 1 ripe avocado, diced
  • 1 pint cherry tomatoes, diced into ¼-inch wide rounds
  • 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
  • ? cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
  • To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried
  • #1 fine grade bulgur

Directions

Want to see the entire recipe? Click here Published August 19, 2015.

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