This Lebanese chopped salad is a labor of love! SO worth it! I use a blend of parsley and mint as the foundation of this salad, along with diced tomato, sliced green onion, cucumber, and my special twist: avocado! Be sure to select firm-ripe avocados that aren't too soft for this recipe. Serve the salad in little lettuce cups, Lebanese-style.
16Baby Gem, cut standard Romaine, or small Butter Leaf lettuce cups, for serving
Instructions
In a small bowl, rinse the bulgur. Add the juice of 1 lemon, 1 teaspoon of salt, a few grinds of pepper, and 1/4 cup cold water. Stir to combine, and set aside to soften.
In a medium bowl, combine the chopped parsley, mint, tomatoes, cucumbers, and scallions. Add the bulgur, stir to combine, and season the salad with the olive oil, juice of 1 lemon, salt, pepper, and dried mint. Taste and adjust as needed.
Dice the avocado just before serving and gently toss with the juice of 1 lemon.
Gently add the avocado to the tabbouleh. Arrange the lettuce cups on a platter. Spoon the tabbouleh into the cups evenly. Serve immediately.