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🍽️ Avocado with Almond Crust

559 kcal · 30 min · 4 servings

Ingredients

• 120 g bulgur
• salt
• 60 g arugula (0.75 bunch)
• 100 g cherry tomatoes
• 200 g avocado (1 avocado)
• pepper
• 20 g chopped almond kernels (1 heaped tbsp)
• 3 tbsp white wine vinegar
• 6 tbsp classic vegetable broth
• 1 tsp honey
• 1 tbsp olive oil

Instructions

1. 1. Cook the bulgur according to the package instructions in boiling salted water.
2. 2. Wash the arugula, remove any dirty leaves, and dry it thoroughly. Wash the tomatoes and cut them into quarters.
3. 3. Cut the avocado in half, remove the pit, and season the flesh sides with salt and pepper.
4. 4. Pour the almonds onto a plate. Press the avocado halves cut-side down into the almonds so they stick.
5. 5. Heat a grill pan. Place the avocado halves almond-side down in the pan and fry them over low heat for 2 to 3 minutes.
6. 6. Whisk together vinegar, vegetable broth, honey, and olive oil to make a dressing. Season the dressing with salt and pepper.
7. 7. Fluff the bulgur with a fork and place it in a bowl. Add the tomatoes and arugula. Pour the dressing over everything and mix well. Season with salt and pepper to taste. Serve the salad with the grilled avocado halves.

Nutrition per serving

• kcal: 559
• Protein: 10 g · Fett/Fat: 35 g · Carbs: 48 g