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🥗 Bulgur Salad with Broccoli and Avocado

380 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Spring onions 1 bunch
• Oil 1 tbsp
• Tomato paste 2 tbsp
• Bulgur 300 g
• Vegetable broth 750 ml
• Broccoli 1 pc.
• Avocado 2 pc.
• Olive oil 3 tbsp
• Pepper, black ground Pinch
• Herbs of Provence, dried Pinch

Instructions

1. 1. In a pot, bring about 2 liters of water with salt to a boil. Wash the spring onions, pat dry, cut off the roots, and cut the white and green parts separately into rings.
2. 2. In a pot, heat oil over medium heat and sauté the white spring onions together with the tomato paste for about 2 minutes. Add the bulgur, optionally stir the broth and fill with it. Bring everything to a boil and cook covered over medium heat for about 10 minutes.
3. 3. Wash the broccoli, separate into florets, and cook al dente in boiling salted water for about 4 minutes. Drain in a sieve and let drain.
4. 4. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and dice. Add the green spring onions, broccoli, and avocado to the bulgur in the pot. Season with olive oil, salt, pepper, and herbs of Provence and serve. Enjoy your meal!

Nutrition per serving

• kcal: 380
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 52 g