Cool Weather Tabbouleh with Sorrel, Avocado, and Lime
Because I love tabbouleh and dont want to be without it when tomatoes are not in season, I developed this version. I was inspired by the sorrel that grows so well in my garden, especially in winter and spring, when there are also excellent avocados at local farmers markets. If you dont have sorrel, use arugula, especially the smaller variety that is often identified as wild at farmers markets. Although arugula is available year round these days, it is best when grown in cold weather, when it has both its characteristic bitterness and a refreshing snap. If you have neither sorrel nor arugula, use fresh spinach. Vinaigrettes and Other Dressings, page 165 Michele Anna Jordan
Because I love tabbouleh and dont want to be without it when tomatoes are not in season, I developed this version. I was inspired by the sorrel that grows so well in my garden, especially in winter and spring, when there are also excellent avocados at local farmers markets. If you dont have sorrel, use arugula, especially the smaller variety that is often identified as wild at farmers markets. Although arugula is available year round these days, it is best when grown in cold weather, when it has both its characteristic bitterness and a refreshing snap. If you have neither sorrel nor arugula, use fresh spinach. Vinaigrettes and Other Dressings, page 165 Michele Anna Jordan
- kosher salt
- 1 lime
- 1 cup medium-grain bulgur
- generous pinch of ground cinnamon
- 1 recipe lime-cayenne citronette
- 1 bunch scallions trimmed and thinly sliced
- 1/2 cup fresh italian parsley minced
- 1/2 cup fresh mint shredded
- 2 cups fresh sorrel leaves cut in very thin slices
- 2 firm ripe avocados diced and tossed with lime juice
- black pepper milled
- Carbohydrate 3.03240266850374 g
- Cholesterol 0 mg
- Fat 0.138851333492793 g
- Fiber 1.31022666315162 g
- Protein 0.69714066738533 g
- Saturated Fat 0.0272030667083884 g
- Serving Size 1 1 Serving (36g)
- Sodium 104.041533339886 mg
- Sugar 1.72217600535212 g
- Trans Fat 0.0391391333595459 g
- Calories 12 calories
Step-by-step
- Place the bulgur in a strainer or colander, shake out any debris, rinse under cool water, and set the strainer with the grain in it in a large bowl. Cover with water and set aside for 10 minutes.
- Drain off the water, wrap the bulgur in a clean kitchen towel, and twist to squeeze out excess moisture. While the bulgur soaks, add a pinch of cinnamon to the dressing and set aside briefly.
- Put the bulgur in a large, wide glass or ceramic bowl and pour the dressing over it. Scatter the scallions over the surface of the bulgur; add the parsley, cilantro, and mint, and end with the sorrel. Top with the avocados, cover tightly with plastic wrap, and refrigerate for several hours before serving.
- To serve, use two large salad spoons or forks to toss the ingredients together, being sure to reach to the bottom to incorporate the bulgur and its dressing. Taste, and correct for salt and pepper as needed. Serve immediately, or refrigerate, covered, for up to 3 days. Serve cold or at room termperature.
