tabouleh and avocado salad
serves 4
90 g (3¼ oz/½ cup) burghul (bulgur)
1 celery stalk, thinly sliced
1 Lebanese (short) cucumber, cut into 1 cm (½ inch) cubes
2 large roma (plum) tomatoes, seeded and cut into 1 cm (½ inch) cubes
2 large avocados, peeled, stones removed and flesh thinly sliced
8 spring onions (scallions), thinly sliced
1 bunch flat-leaf (Italian) parsley, leaves finely chopped
1 bunch mint, leaves finely chopped
LEMON VINEGAR DRESSING
125 ml (4 fl oz/½ cup) olive oil
freshly squeezed juice of 2 lemons
finely grated zest of 2 lemons
2 tablespoons white wine vinegar
1 garlic clove, crushed
pinch sea salt
pinch xylitol (see note)
2 teaspoons dijon mustard (optional)
Put the burghul in a bowl and pour over enough boiling water to cover by 5 cm (2 inches). Set aside to soak for 10–15 minutes, or until tender. Drain well.
Meanwhile, to make the lemon vinegar dressing put all of the ingredients into a jar and shake well to combine. Set aside until needed.
Put the drained burghul in a large bowl with the celery, cucumber, tomato, avocado, spring onion, parsley and mint. Add 80 ml (2½ fl oz/1/3 cup) of the lemon vinegar dressing and toss gently to combine.
Divide the salad between serving bowls and drizzle with the remaining dressing, to serve.