Maureen's Avocado Tabbouleh

Serves: 8 Save

Ingredients (12)

  • 1/3 cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
  • 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
  • 1 pint cherry tomatoes, diced into 1/4-inch wide rounds
  • 1 ripe avocado, diced
  • 5 scallions (green onions), sliced thinly crosswise
  • 4 large sprigs fresh mint leaves, finely chopped (to yield 1/4 cup chopped mint)
  • 1/4 cup olive oil
  • 2 tablespoons to 1/4 cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried

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Learn how to make this recipe at Cookie and Kate