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Home » Salads by Season » Summer Salads

Green Tabouli Salad - great for BBQs

Made by Anastasia Papapetros - Serves 4 Filed Under: Dinner Salads, Salad Index, Summer Salads, Vegan

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A tabouli salad that is full of verdant green healthy veggies that you will soon add to your salad repertoire. A must-have side at your next barbecue.

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GREEN TABOULI SALAD

This Tabouli Salad is a variation to the classic tabbouleh recipe with the addition of the celery and creamy avocado, a wonderful accompaniment to the dark burghul wheat.

What is Traditional taboulI?

Traditional Lebanese tabbouleh is a lemony herb salad with chopped tomatoes and a small amount of fine bulgur wheat.

Steps to making green tabouli salad

1 Place the burghul in a bowl and completely cover it with 1 cup boiling water, then let it stand covered for 20-30 minutes or until softened. Drain it in a colander and rinse under cold water. Still, in the colander, press out excess water with a metal spoon.

  • Bulgur covered in water in a white bowl.
    ADD BURGUL & WATER TO BOWL
  • Fluffing up cooked bulgur wheat with a fork in a white bowl.
    FLUFF WITH A FORK AFTER 20-30 MINS

2Wash the parsley and the mint, shake to remove excess water, pat dry with a towel and then roughly chop. Transfer to a large mixing bowl.

  • CHOPPING PARSLEY LEAVES ON A WOODEN BOARD WITH A KNIFE
    CHOP PARSLEY LEAVES
  • CHOPPING MINT LEAVES ON A WOODEN BOARD WITH A KNIFE
    CHOP MINT LEAVES

3Wash and peel the cucumber, cut off the tops and bottoms and cut into a medium dice. Transfer to your bowl.
Wash your celery stalk, de-thread it and slice thinly, transfer to your bowl.
Trim the spring onions, wash them thoroughly to remove any dirt, then slice thinly. Transfer to your bowl.
Peel your avocado, remove the seed and then cut into a medium dice. Transfer to your bowl.

  • DICING YOUR CELERY
    DICE YOUR CELERY WITH A KNIFE
  • THINLY SLICED CELERY IN A FOOD PROCESSOR
    THINLY SLICE CELERY
  • DICING SEEDED CUCUMBERS INTO A SMALL DICE ON A WOODEN BAORD
    DICE YOUR CUCUMBERS
  • THINLY SLICING SPRING ONNIOS WITH A STAINLESS STEEL KNIFE ON A WOODEN BOARD
    THINLY SLICE YOUR ONIONS
  • CUTTING AVOCADO INTO CHUNKS
    DICE AVOCADO & ADD LEMON JUICE

4Place the drained burghul wheat to your bowl with the salad ingredients. Add the oil and lemon juice, season with salt and pepper. Toss the salad until well combined, taste and adjust seasonings according to your taste.
Arrange in a salad bowl, garnish with a sprinkle of paprika and serve.

Serving ideas

A versatile salad that can be served with pretty much anything from red meats, poultry or seafood.

A great salad to make for your next barbecue as its flavours compliment charred meats beautifully.

Also, a great salad to make for a packed lunch with the addition of a protein such as grilled chicken breast or tinned tuna flakes.

Other grain salad recipes to try:

  • MEDITERRANEAN COUS COUS SALAD
    MEDITERRANEAN COUS COUS
  • An aerial view of bulgur salad in a ceramic bowl with salad servers.
    BULGUR SALAD
GREEN TABOULI SALAD

Green Tabbouleh Salad

This Tabbouleh Salad is a variation to the classic tabbouleh recipe with the addition of the celery and creamy avocado, a wonderful accompaniment to the dark burghul wheat.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern
Keyword: Intermediate
Servings: 4
Calories: 308kcal
Author: Anastasia
Ingredients
  • ½ cup burghul wheat
  • ½ bunch parsley (approximately 1 cup)
  • 1 bunch mint (approximately 1 cup)
  • 2 green onions
  • 1 Lebanese cucumber
  • 1 stick celery
  • 1 avocado diced
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • Sea salt and cracked black pepper
  • Paprika to garnish
Metric - Imperial
Instructions
  • Place the burghul in a bowl and completely cover it with 1 cup boiling water, then let it stand covered for 20-30 minutes or until softened. Drain it in a colander and rinse under cold water. Still, in the colander, press out excess water with a metal spoon.
  • Wash the parsley and the mint, shake to remove excess water, pat dry with a towel and then roughly chop. Transfer to a large mixing bowl.
  • Wash and peel the cucumber, cut off the tops and bottoms and cut into a medium dice. Transfer to your bowl.
  • Wash your celery stalk, de-thread it and slice thinly, transfer to your bowl.
  • Trim the spring onions, wash them thoroughly to remove any dirt, then slice thinly. Transfer to your bowl.
  • Peel your avocado, remove the seed and then cut into a medium dice. Transfer to your bowl.
  • Place the drained burghul wheat to your bowl with the salad ingredients. Add the oil and lemon juice, season with salt and pepper. Toss the salad until well combined, taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, garnish with a sprinkle of paprika and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 308kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Sodium: 9mg | Potassium: 514mg | Fiber: 6g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

GREEN TABBOULEH SALAD AERIAL VIEW & CLOSE UP WITH TEXT OVERLAY
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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