“The fresh flavor, the crunch, the presentation…this salad hits all the spots,” says Oklahoma City-based integrative nutrition health coach Emma Ryan of her recipe for tabbouleh with radicchio and avocado. In addition to being pretty and tasty, the healthy dish is easy to make, and a single batch can yield lunch for an entire week. Here, the plant-based sports nutritionist, founder of Emma Ryan Vitality Coaching, and owner and founder of plant-based cafe Plant OKC shares how to make the delicious and satisfying tabbouleh salad at home.
Tabbouleh with Radicchio and Avocado
- 1 bundle green onions, diced small
- 1/2 large English cucumber, seeded and diced
- 2 cups cherry tomatoes, halved
- 1 bundle of parsley, chopped
- 1 cup dry bulgur wheat, cooked
- 1 head radicchio, chopped
- 2 lemons juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Avocado, sliced
Toss all ingredients except for the avocado into a large mixing bowl. Let the mixture marinate for an hour or so before serving (the longer the mixture sits and marinates, the better it tastes. Just before serving, slice the avocados (you may want to squeeze some lemon or lime juice on them to keep them from browning). Serve approximately 1 cup of tabbouleh per person and top with avocado slices. Leftover tabbouleh salad can be stored in the refrigerator for up to 5 days.