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Bulgur salad with avocado

1 serving

80 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

499.6

kcal

9.4g

grams

40.7g

grams

20.1g

grams

Ingredients

1serving

Fresh spinach leaves

50

g

80

g

50

g

20

g

Parmesan (Parmigiano Reggiano)

10

g

30

ml

10

ml

Marinated baby 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:
1. Bulgur: 20 g
2. 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:
1. Avocado: 50 g

3
Slice the tomatoes.
Required ingredients:
1. Tomatoes: 80 g

4
Place the spinach in a serving bowl. Add grated parmesan flakes.
Required ingredients:
1. Fresh spinach leaves: 50 g
2. 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.
Required ingredients:
1. Bulgur: 20 g
2. Tomatoes: 80 g
3. Avocado: 50 g

6
Dress the salad with olive oil and lemon juice. Top with grated parmesan and serve.
Required ingredients:
1. Olive oil: 30 ml
2. Lemon juice: 10 ml
3. Parmesan (Parmigiano Reggiano): 10 g

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