I’ve made this salad so many times the past few weeks, and I just can’t stop eating it. The herbs in the garden are back and we’ve been adding them to everything. It’s so nice to have something fresh on our plates.
I started making this salad with frozen peas, then I bought a bag of edamame and when I saw favas at the market yesterday I grabbed the last ones in the crate. Avocados are obviously not regional for me, but since I love the flavor and the creamy texture, I added half of one.
I can see this salad following me into summer, when I’ll replace the vegetables with bell peppers and maybe corn. Perfect for a summer barbecue salad buffet.
Spring Bulgur Salad
- 150 g bulgur
- 1 l hot water
- 100 g fresh/frozen peas, edamame or favas
- 1 bunch radishes, thinly sliced
- 3 scallions, sliced
- 1 bunch mixed herbs ( I used sorrel, lovage, chives, mint, oregano, tarragon, thyme), finely chopped
- 1/2 avocado
- juice of one lemon
- 1 Tbs olive oil
- 1/2 tsp salt
- freshly ground pepper
Place the bulgur in a bowl and cover with the hot water. Let the bulgur soak while preparing the rest of the salad.
Light the cook the peas/favas in boiling water. Drain.
Mix the herbs, radishes, avocado and peas/favas with the olive oil, lemon juice, salt and some pepper. Drain and add the bulgur. Carefully mix and season to taste by adding more lemon juice, salt and/or olive oil.
Note: if you make this salad in advance, store in fridge. You may need to add a little bit of oil since the bulgur will have soaked up the oil you added earlier.
