Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish.

Recipe by Southern Living July 2013

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Credit: Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

hands-on:
20 mins
total:
3 hrs 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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