Bulgur With Tomato & Avocado

Quick-cooking bulgur makes a great salad when combined with fresh vegetables, a light vinaigrette, and feta. You can serve it warm, or make ahead & refrigerate until meal time. If you do the latter, wait until the last minute to add the avocado and feta. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

½ cup Bulgur

1 Tbsp extra-virgin Olive Oil

1 tsp orange juice

1 tsp sherry vinegar

salt and pepper to taste

1 Tomato

½ Avocado

1 Tbsp crumbled Feta cheese

Preparation:

1.) Combine the bulgur with 1 cup water, and bring to a boil. Cover, and reduce heat. Simmer until done, 10-15 minutes. Remove from heat.

2.) While bulgur cooks, halve the avocado. Set the half with the pit aside for another use. Peel the skin off the other half, remove any brown spots, and chop. Chop the tomato.

3.) Combine the vinegar, orange juice, and salt & pepper in a medium bowl. Whisking constantly, slowly drizzle in the oil.

4.) When bulgur has cooled a bit, stir it into the vinaigrette. Then gently stir in first the tomatoes, then the avocado. Top with feta & serve.

Bulgur With Tomato & Avocado

Servings: 2
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Ingredients

½ cup Bulgur
1 Tbsp extra-virgin Olive Oil
1 tsp orange juice
1 tsp sherry vinegar
salt and pepper to taste
1 Tomato
½ Avocado
1 Tbsp crumbled Feta cheese

Directions

1.) Combine the bulgur with 1 cup water, and bring to a boil. Cover, and reduce heat. Simmer until done, 10-15 minutes. Remove from heat.
2.) While bulgur cooks, halve the avocado. Set the half with the pit aside for another use. Peel the skin off the other half, remove any brown spots, and chop. Chop the tomato.
3.) Combine the vinegar, orange juice, and salt & pepper in a medium bowl. Whisking constantly, slowly drizzle in the oil.
4.) When bulgur has cooled a bit, stir it into the vinaigrette. Then gently stir in first the tomatoes, then the avocado. Top with feta & serve.