Avocado And Bulgur Salad
Photo Credit: bon appetit
Bulgur that cooks quickly is a salad maker’s best buddy on a busy weeknight. Bulgur steams in just 10 minutes; all you need to do is boil some water, add the grains, cover it, and switch off the stove. Rice, on the other hand, requires a bit more care and time to prepare properly. With little chance of overcooking, the residual heat is sufficient to thoroughly cook the bulgur, producing a light base for grain bowls or a filling addition to roasted vegetables or leafy greens.
Every bite of the bulgur in this recipe is flavored by the addition of a little ground cumin, and the salad is given a kick of smokiness by charred onions and heat by fresh jalapeños.
Avocado And Bulgur Salad
Description
Source: bon appetit
Ingredients
Method
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Boil 3/4 cup of water in a small saucepan. Immediately cover the pan and turn off the heat after adding 1/4 cup of bulgur, 1/2 teaspoon of ground cumin, and a dash of kosher salt. Observe for ten minutes. With a fork, fluff the bulgur.
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In the meantime, preheat a big skillet with 2 tablespoons of olive oil over medium-high heat. 12 scallions should be cooked for around 5 minutes, occasionally turning them to provide even charring. Coarsely chop the ingredients after transferring them to a cutting board while retaining any excess oil in the pan.
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Add 1/2 cup of coarsely chopped raw pistachios to the same pan and turn the heat to medium. Cook for 1-2 minutes, checking for patches of browning along the way. Salt the dish after transferring it.
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In a large bowl, combine the bulgur, scallions, lemon zest and juice, 1-2 jalapenos, very thinly sliced according to your preference for heat, 1/2 cup finely chopped cilantro, and remaining 3 Tbsp. olive oil. Season to taste with sea salt and freshly crushed black pepper.
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3 cups baby or trimmed mature arugula and 2 large avocados, chopped into chunks, are added to the salad and gently mixed together. Distribute among plates, sprinkle with additional cilantro and pistachios, and season with more pepper.
