Carrot-Avocado Tabbouleh

Southern Living
Carrot-Avocado TabboulehRecipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish.
Makes 8 servings


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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


Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes
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.

Created date

June 2013