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
- 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
- In a large bowl, combine the prepared bulgur, tomatoes, sweet onions and green onions.
- To a food processor, add the parsley and mint, and pulse several times until the herbs are finely chopped. Add to the bulgur mixture.
- In a small bowl, combine the lemon juice and olive oil, and season with salt and pepper.
- Drizzle the dressing over the top of the salad, and mix very well, making sure the ingredients are evenly coated in the dressing.
- 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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