Turkish · Lunch
Bulgur Parsley Salad (Gluten-Free)
Cornmeal grits salad with abundant flat-leaf parsley, tomato, cucumber, scallion and mint, finished with cumin, red pepper flakes, lemon juice and olive oil. This gluten-free take on Turkish kisir swaps bulgur for cooked cornmeal grits while maintaining the chewy, herb-forward character of the original dish.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
386Calories
8.1gProtein
17.2gFat
52.4gCarbs
6.8gSugar
8.9gFiber
720mgSodium
0mgChol
2.5gSat Fat
780mgPotassium
110mgCalcium
4.2mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Chop the parsley and mint finely, slice the scallions, dice the cucumber and tomato into small even pieces, and gather all ingredients near your work area.
2
Simmer
Bring 3/4 cup (180ml) water to a boil over medium-high heat, whisk in the cornmeal, reduce to low, and simmer 8-10 minutes, stirring often, until thick and matte.
3
Cool
Spread the cooked cornmeal on a plate and let rest 10 minutes at room temperature until just warm.
4
Build
Stir the tomato paste, cumin and red pepper flakes into the cooled cornmeal until evenly coated, then add the parsley, mint, scallions, cucumber and tomato, tossing with the lemon juice, olive oil and salt until glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, cooked cornmeal grits
- 2 cup80g parsley
- 11 cucumber
- 11 tomato
- 44 scallions
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp red pepper flakes
- 2 tbsp2 tbsp lemon juice
- 3 tbsp44ml olive oil
- 1/2 tsp1/2 tsp salt
