green.

Every spring I start to crave greens. Guacamole, tabouli, salad, peas, kale, spinach, broccoli, green juice - my body must need something in there!

Tonight I made a salad with mixed greens, peas, steamed kale, and tabouli. AHHHH. Definitely hit the green spot! Tabouli with salad is so good - tangy and crunchy with the crisp greens. So good.

tabouli salad

ingredients:

1/2 c dry bulgur wheat (makes 1 cup after combining with liquid)
3 cups parsley, minced
a few sprigs of mint, minced (optional)
1/2 medium onion, minced
1 medium tomato, chopped
4 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice (I like a little more)
2 cloves garlic, press or chopped finely
sea salt and pepper to taste

directions::

Place 1/2 cup bulgur and salt to taste in a bowl. Pour 1 cup hot water or broth over the bulgur, stir, and let sit for 15-20 minutes until liquid is absorbed. Squeeze or drain any remaining liquid before combining it with the other ingredients.

Add that to the rest of the ingredients, stir. It tastes best if you put it in the fridge and let it sit together for a few hours to mingle the flavors.



ingredient tip::
Parsley is loaded with goodness - it is an excellent source of vitamins K, A, & C, and is rich in folate.

Bulgur does not need to be cooked, just soaked to soften, because it has already been steamed, dried and cracked.