I normally don’t regard parsley as the main player in a green leaf salad. However, it deserves some more credit. The chewy green is tempered by the moisture of tomatoes, the softness of olive oil, and the tartness of lemon. With the boost in fiber from the bulgur wheat, this parsley salad is a great way to start any meal. Enjoy!
Bulgur: has more fiber and protein and a lower glycemic index than rice. It is also much higher in most vitamins and minerals. One cup cooked has about 8 grams of dietary fiber and 6 grams protein.
Curled Parsley and Cracked Wheat Salad
Keywords: salad vegan vegetarian parsley tomato green onions lemon
- 1 bunch of curly parsley
- 1 green onion
- 1/4 cup cracked bulgur wheat
- 1 small tomato
- 1 lemon
- 2-3 tablespoons extra-virgin olive oil
- Salt, pepper, and red pepper flakes to taste
- Black olives for garnish
in a small bowl, place the cracked bulgur wheat. Pour boiling water into the bowl until it reaches the top of the bulgur wheat. Seal the top of the bowl with plastic wrap and set aside for about 10 minute. The cracked wheat will soften.
Chop the parsley, removing any hard stems. Finely chop the green onion and tomato. Place the parsley, onion, tomato into a medium-sized bowl and fold the ingredient together. Add the juice of the lemon, the olive oil, and salt, black pepper, and red pepper flakes to taste. Lastly, add the cooked bulgur wheat. Fold all the ingredients until evenly combined. Serve with olives.
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