Bulgur salad with avocado

1 serving

80 minutes

Recipe from Victor Beley, brand chef of the Uhvat restaurant.

Energy value per serving

• Calories: 499.6
• Proteins: 9.4g
• Fats: 40.7g
• Carbohydrates: 20.1g

Ingredients

• Fresh spinach leaves: 50 g
• Tomatoes: 80 g
• Avocado: 50 g
• Bulgur: 20 g
• Parmesan cheese: 10 g
• Olive oil: 30 ml
• Lemon juice: 10 ml
• Marinated Mini Artichokes: 50 g

Cooking steps

1. Pour bulgur with salted boiling water in a 1:2 ratio, cover tightly, and let it steam for 40 minutes.

   Required ingredients:

   • Bulgur: 20 g
   • Olive oil: 30 ml

2. Grate half of the avocado flesh on a coarse grater and cut the other half into large cubes.

   Required ingredients:

   • Avocado: 50 g

3. Slice the tomatoes.

   Required ingredients:

   • Tomatoes: 80 g

4. Place the spinach in a serving bowl. Add grated parmesan flakes.

   Required ingredients:

   • Fresh spinach leaves: 50 g
   • Parmesan cheese: 10 g

5. Mix bulgur, tomatoes, and grated avocado flesh, and place it in a bowl on top of the leaves along with avocado slices.

   Required ingredients:

   • Bulgur: 20 g
   • Tomatoes: 80 g
   • Avocado: 50 g

6. Dress the salad with olive oil and lemon juice. Top with grated parmesan and serve.

   Required ingredients:

   • Olive oil: 30 ml
   • Lemon juice: 10 ml
   • Parmesan cheese: 10 g