Minted Bulgur Salad

Makes 6
Prep 30 m
Chill 120 m



  1. 1 of 3 Soak bulgur in 6 cups cold water for 30 minutes. Strain in sieve; press bulgur gently with back of spoon to remove excess water.
  2. 2 of 3 Whisk together lemon juice, oil, cumin, salt, pepper and cinnamon in bowl until blended. Add bulgur, tomato, green onion, radishes, parsley and mint. Refrigerate at least 2 hours.
  3. 3 of 3 Just before serving, add avocado to the salad. Sprinkle with pine nuts. Serve salad cold or at room temperature. Makes 6 servings.
Nutrition Information for Minted Bulgur Salad
Servings Per Recipe: 6
Per Serving: 13 g Fat, total, 25 g carb., 5 g pro., 216 kcal cal., 283 mg sodium, 2 g sat. fat, 0 mg chol.