Turkish · Lunch
Bulgur Parsley Salad
A cold Turkish salad built on soaked fine bulgur mixed with parsley, tomato, cucumber, scallion and green pepper. Dressed with lemon juice, olive oil, tomato paste, cumin and pul biber, it eats bright, herbaceous and tangy.
$3
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
321Calories
10.3gProtein
10.8gFat
52.4gCarbs
8.6gSugar
13.2gFiber
649mgSodium
0mgChol
1.5gSat Fat
905mgPotassium
119mgCalcium
4.2mgIron
0mcgVitamin B12
48mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
mediterranean
all-time-classics
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Chop parsley, tomato, cucumber, scallion and green bell pepper finely and set aside. Stir tomato paste into a bowl.
2
Soak
Place bulgur in a bowl, pour hot water over it, cover and let stand 15 minutes until tender.
3
Toss
Fold in parsley, tomato, cucumber, scallion, green bell pepper, cumin and pul biber until evenly distributed.
4
Plate
Drizzle lemon juice and olive oil over the salad, season with salt, toss until absorbed, and mound on lettuce leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup150g fine bulgur
- 1 cup240ml hot water
- 50g50g parsley
- 80g80g tomato
- 100g100g cucumber
- 30g30g scallion
- 40g40g green bell pepper
- 30g30g tomato paste
- 30ml30ml lemon juice
- 30ml30ml olive oil
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp pul biber
- 1/2 tsp1/2 tsp salt
- 30g30g lettuce
