Tabbouleh salad-stuffed avocados

Homemade tabbouleh salad is piled high into creamy avocado halves, creating this light, vegan lunch.

Tabbouleh is a parsley-based salad tossed with fresh mint, cooked bulgur, diced tomatoes and onions. There are many ways to make this dish, but I prefer it as close to authentic as possible. It’s a very refreshing, healthy and light salad you will find on the menu in most Lebanese or Mediterranean restaurants. Since I have a serious love for avocados, I decided to fill them with this salad and serve it as lunch. This version is dairy free, but if you are a cheese eater, then try this recipe with a sprinkle of crumbled feta over the top.

Tabbouleh salad-stuffed avocado halves recipe

Yields 8

Ingredients:

• 4 avocados, pits removed and halved
• 1/2 cup bulgur, prepared as directed on package
• 6 organic Roma tomatoes, finely diced
• 1/2 small sweet onion, minced
• 1 bunch green onions, thinly sliced
• 3 large bunches fresh parsley
• 1 small bunch fresh mint leaves
• 1/2 cup extra-virgin olive oil
• 3 lemons, juiced
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the prepared bulgur, tomatoes, sweet onions and green onions.
2. To a food processor, add the parsley and mint, and pulse several times until the herbs are finely chopped. Add to the bulgur mixture.
3. In a small bowl, combine the lemon juice and olive oil, and season with salt and pepper.
4. Drizzle the dressing over the top of the salad, and mix very well, making sure the ingredients are evenly coated in the dressing.
5. Place the avocado halves onto a serving plate, and spoon the tabbouleh salad into each of the halves. Best served immediately.

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