Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

This very healthy salad is our own version of tabbouleh (or tabbouli), a Middle Eastern dish made of bulgur and fresh herbs. Good, all-natural versions of fresh tabbouleh are available in the refrigerated sections of most supermarkets. (Look for it next to the hummus.) We've added some finely chopped broccoli to replace some of the traditional parsley, which many Americans find a little overpowering, and chopped walnuts for extra crunch and nutrition.

Ingredients

1 cup Bulgur (preferably fine grind)

2 tbsp Freshly squeezed lemon juice

2 tbsp Extra virgin olive oil

2 tbsp Fresh parsley, chopped

2 tbsp Fresh mint, chopped (optional)

1 Green onion (scallion) finely chopped

1 cup Broccoli, cooked and finely chopped

1/4 cup Walnuts, chopped

2 Firm tomatoes, preferably organic, chopped

1/4 tsp Salt

1/4 tsp Black pepper

Preparation

1. Cover the bulgur with cold water and soak for 20 minutes. Drain well and squeeze out all the moisture you can with your hands.

2. Put the bulgur in a clean, dry bowl and add in all the other ingredients. Mix well, cover and chill for at least for a few hours and preferably overnight to allow the flavors to develop.

Cook's Notes

The salad keeps well in the fridge for three or four days; 0mg cholesterol.

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment