parsley salad! really, really delicious (and cheap if you can get cheap herbs)

spring onions 5
Greek or Lebanese cucumbers (or 1 large English cucumber) 2
flat-leaf parsley 2 large bunches
mint 1 bunch
green olives 15
fine bulgur wheat 75g
avocado (not too ripe) 1
lemons 2
sea salt
freshly ground black pepper
extra virgin olive oil 4 tablespoons
romaine or cos lettuce (optional) 1 head
  1. Trim and finely chop the spring onions and cucumbers. Trim the parsley stalks, pick the mint leaves, and chop everything together until very fine. Remove and discard the stones from the olives, then finely chop the flesh. Place everything in a large mixing bowl.
  2. Place the fine bulgur wheat in a bowl and cover with cold water. Leave to soak for 10 minutes, then drain in a sieve and dry on kitchen paper — you don’t want any water in the salad.
  3. Peel, destone, and finely chop the avocado. Add it to the bowl with the herbs and olives. Squeeze over the juice of both lemons.
  4. Season generously with salt and pepper, and drizzle over the olive oil. Toss well, then cover and refrigerate for at least 30 minutes, or longer if desired.
  5. Serve the tabbouleh as is, or in lettuce boats. If using romaine or cos lettuce, separate, wash, and dry the leaves well before filling them with the dressed tabbouleh.
2025-11-09
taste for extra lemon/salt. if you cook your bulgur it'll take a long time, and the kitchen paper I tried to use made it stick, which was a pain. but really delicious