🍽️ Bulgur salad with tomatoes and grilled avocado

Name: Bulgur salad with tomatoes and grilled avocado
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g bulgur (or couscous); salt; 125 g arugula; 250 g cherry tomatoes; 200 g avocado (1 avocado); pepper from the mill; 20 g chopped almond; 3 tbsp white wine vinegar; 6 tbsp vegetable broth; 1 tsp honey; 1 tbsp olive oil

477 kcal · 30 min · 4 servings

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Ingredients

120 g bulgur (or couscous)
salt
125 g arugula
250 g cherry tomatoes
200 g avocado (1 avocado)
pepper from the mill
20 g chopped almond
3 tbsp white wine vinegar
6 tbsp vegetable broth
1 tsp honey
1 tbsp olive oil

Instructions

1. Bring water to a boil and add some salt. Cook the bulgur in it for 10 minutes over medium heat, exactly as described on the package. Remove the arugula from the stems and wash it thoroughly. Spin the greens dry and chop them into coarse pieces. Wash the tomatoes and cut them into quarters.
2. Cut the avocado in half and remove the pit. Season the exposed surfaces with some salt and pepper. Put the almonds on a plate. Press the avocado halves firmly into the almonds with the cut side down so they stick.
3. Heat a grill pan on the stove. Place the avocado halves with the cut side down into the hot pan. Fry them over low heat for 2 to 3 minutes.
4. Whisk vinegar, vegetable broth, honey, and olive oil together in a small bowl. Season the dressing to taste with salt and pepper.
5. Fluff the cooked bulgur with a fork and put it into a large bowl. Add the tomato pieces and the arugula. Pour the dressing over the salad and mix everything well. Season with salt and pepper to taste. Serve the salad topped with the grilled avocado halves.

Nutrition per serving

kcal: 477
Protein: 12 g · Fett/Fat: 24 g · Carbs: 52 g