Bulgur salad with avocado
1 serving
80 minutes
Recipe from Victor Beley, brand chef of the Uhvat restaurant.
Calories499.6kcal
Proteins9.4grams
Fats40.7grams
Carbohydrates20.1grams
1
Pour bulgur with salted boiling water in a 1:2 ratio, cover tightly, and let it steam for 40 minutes.
- 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.
- Avocado: 50 g
3
Slice the tomatoes.
- Tomatoes: 80 g
4
Place the spinach in a serving bowl. Add grated parmesan flakes.
- Fresh spinach leaves: 50 g
- Parmesan (Parmigiano Reggiano): 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.
- 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.
- Olive oil: 30 ml
- Lemon juice: 10 ml
- Parmesan (Parmigiano Reggiano): 10 g
