Avocado Tabbouleh Salad

I may not have mentioned this before, but my husband and I maintain a vegan diet (Monday through Friday). In order to keep my husband on board with this plan, I make sure to create some filling dishes packed with flavor and texture. This Tabbouleh salad is exactly that, packed with tons of flavor and varying textures to keep you full for hours. This is by no means an authentic recipe, but its still amazing nonetheless. 

Ingredients:--Makes about 8 servings

  • 1 Cup Bulgur wheat (uncooked)

  • 2 C Water

  • ¼ C freshly squeezed lemon juice plus one lemon kept separated

  • ¼ C good olive oil plus 1 Tbsp kept separate

  • 3 ½ tspn salt plus ½ tspn kept separate

  • 1 C minced scallions (white and green parts)

  • 1 C minced fresh mint

  • 1 C minced Parsley

  • 1 pint cherry tomatoes (sliced in half)

  • 1 tspn fresh ground black pepper plus ½ tspn kept separate

  • 2 Large Avocados (chopped)

  • 1 C chopped Pecans (or walnuts)

  • 3 oz baby Arugula




  1. Rinse Bulgar and with 2 C of water, add to a medium saucepan. Heat uncovered on high heat until water begins to boil then reduce to a low heat and cover with a lid. Allow to cook for about 20 minutes, keeping an eye to ensure it doesn’t burn. When bulgar is complete, remove the lid and remove from the heat and allow to cool.

  2. Once the bulgar is cooled prepare the rest of the ingredients. In a large mixing bowl, whisk together the lemon juice and olive oil. Add the scallions, mint, parsley, tomatoes, pepper, salt, and avocados. Toss together the ingredients until everything is well coated.

  3. Add the bulgar and pecans to the mixing bowl and give a good toss.

  4. When you’re ready to eat, in a separate mixing bowl toss together the arugula and separated salt, pepper, and juice of the remaining lemon.

  5. Serve Tabbouleh over the Arugula and enjoy!