Avocado Tabbouleh Salad
This Lebanese chopped salad is a labor of love! SO worth it! I use a blend of parsley and mint as the foundation of this salad, along with diced tomato, sliced green onion, cucumber, and my special twist: avocado! Be sure to select firm-ripe avocados that aren't too soft for this recipe. Serve the salad in little lettuce cups, Lebanese-style.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup fine bulgur
- Juice of 3 lemons, divided
- 2 teaspoons kosher salt, divided
- Few grinds black pepper
- 2 large bunches flat leaf parsley, washed, dried, picked from stems, and finely chopped
- Handful fresh mint leaves, finely chopped
- 1 large ripe tomato, seeds removed and finely diced
- 2 scallions, thinly sliced
- 2 Persian cucumbers, cut in 1/2-inch dice
- 2 avocados, firm-ripe, cut in 1/2-inch dice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried mint, crushed, or my Mint Salt
- 16 Baby Gem, cut standard Romaine, or small Butter Leaf lettuce cups, for serving
Instructions
- 1
In a small bowl, rinse the bulgur. Add the juice of 1 lemon, 1 teaspoon of salt, a few grinds of pepper, and 1/4 cup cold water. Stir to combine, and set aside to soften.
- 2
In a medium bowl, combine the chopped parsley, mint, tomatoes, cucumbers, and scallions. Add the bulgur, stir to combine, and season the salad with the olive oil, juice of 1 lemon, salt, pepper, and dried mint. Taste and adjust as needed.
- 3
Dice the avocado just before serving and gently toss with the juice of 1 lemon.
- 4
Gently add the avocado to the tabbouleh. Arrange the lettuce cups on a platter. Spoon the tabbouleh into the cups evenly. Serve immediately.