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Avocado and Bulgur Salad
This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●skillet
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Bring ¾ cup water to a boil in a small saucepan. Stir in ¾ cup bulgur, ½ tsp. ground cumin, and a pinch of kosher salt, then immediately cover and remove from heat. Let sit ⏱️ 10 minutes. Fluff bulgur with a fork.
Kosher salt
2
Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook 12 scallions, turning occasionally, until well charred, about ⏱️ 5 minutes. Transfer to a cutting board, leaving excess oil behind in pan, and coarsely chop.
3
Reduce heat to medium; add ½ cup coarsely chopped raw pistachios to same pan. Cook, stirring often, until browned in spots, 1–⏱️ 2 minutes. Transfer to a small bowl; season with salt.
4
Toss bulgur, scallions, zest and juice of 1 lemon, 1–2 jalapeños, very thinly sliced, depending on your heat preference, ½ cup coarsely chopped cilantro, and remaining 3 Tbsp. olive oil in a large bowl to combine; season with lots of salt and freshly ground black pepper.
Zest and juice of 1 lemon–2 jalapeños, very thinly sliced1Freshly ground black pepper
5
Add 2 large avocados, cut into large pieces and 3 cups baby or trimmed mature arugula to salad and toss gently to combine. Divide among plates and top with pistachios and more cilantro; season with more pepper.
large avocados, cut into large pieces2baby or trimmed mature arugula3 cups
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