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Carrot-Avocado Tabbouleh

Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on time 20 mins
Total time 3 hrs, 20 mins
Yield Makes 8 servings
Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish.

Ingredients

  • 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

How to Make It

  1. 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.