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🥗 Bulgur-Avocado Salad

514 kcal · 30 min · 4 servings

Ingredients

• 200 ml classic vegetable broth
• 100 g bulgur
• 200 g red bell peppers (1 red bell pepper)
• 3 spring onions
• 0.5 bunch mint
• 1 lemon
• 140 g small avocado (1 small avocado)
• 2 tbsp olive oil
• 0.5 tsp liquid honey
• 0.5 tsp ground cumin
• salt
• pepper
• 100 g reduced-fat feta cheese

Instructions

1. 1. Bring the broth to a boil, stir in the bulgur, and cover the pot. Simmer on low heat for 5 minutes. Turn off the heat and let the bulgur swell for another 5 to 10 minutes.
2. 2. Cut the bell pepper into quarters, remove the seeds, wash them, and slice them into strips.
3. 3. Clean the spring onions, wash them, and slice them into thin rings.
4. 4. Wash the mint, shake it dry, pluck off the leaves, and slice them into strips. Cut the lemon in half and squeeze out the juice.
5. 5. Cut the avocado in half and remove the pit. Peel the avocado and dice the flesh.
6. 6. Place the avocado flesh in a bowl and mix it immediately with one tablespoon of lemon juice to prevent browning. Add the bulgur, bell pepper, mint, and spring onions.
7. 7. Whisk the remaining lemon juice, olive oil, honey, cumin, salt, and pepper in a small bowl. Pour the mixture over the ingredients and mix everything well. Season with salt and pepper to taste.
8. 8. Divide the salad onto two plates. Crumble the feta cheese with a fork and sprinkle it on top.

Nutrition per serving

• kcal: 514
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 48 g