top of page


20 Minutes

4 servings, Dairy Free & Vegan



1/2 cup cooked bulgur wheat or Quinoa

5 each fresh mint leaves

1 cup fresh parsley

2 each scallions

1/2 each fresh English cucumbers

2 each tomatoes

4 Tbsp fresh lemon juice

1 Tbsp fresh lemon zest

2 Tbsp olive oil

1 tsp salt

1 tsp ground black pepper

1/4 tsp cumin


1. Bring water to a boil and pour over the cracked bulgur in a shallow pan so that it covers the wheat by at least an inch. The bulgur will absorb the water in about 15 minutes. Drain off any excess water and chill.

2. After each prep step below, add the ingredients to the empty mixing


  • Finely chop mint and parsley

  • Thinly slice green onion on a bias

  • ¼ inch dice cucumber and then tomato

  • Add cumin

  • Zest lemon with microplane or grater; cut lemon in half and add the juice by squeezing into a mesh strainer or a citrus juicer

3. Season with salt, pepper and olive oil. Mix well to combine all ingredients and taste. Add more lemon juice or mint if desired. Plate salad and


bottom of page