Bulgur Nectarine Salad
Ingredients
- 2-3 containers mixed greens (we used 7.5 oz Summer Crisp)
- 4-5 Persian cucumbers OR 1 ½ English cucumbers, cubed
- 3 nectarines, sliced
- 2 avocados, cubed
- ½ cup shelled salted pistachios
- 1 (8 oz) container feta cheese, cubed (optional for dairy meals)
- 1 - 1 ½ cups cooked bulgur
Dressing:
- ¼ cup extra virgin olive oil
- ½ cup avocado oil (alternatively use ¾ olive oil total)
- 2 tbsp apple cider vinegar
- juice of 1 lemon
- 2 tbsp unsweetened raspberry or strawberry jam
- 3 tbsp maple syrup
- 1 shallot
- 1 tsp Himalayan salt
- fresh cracked black pepper
Instructions
- Prepare the dressing. Combine all ingredients in a jar and blend using an immersion blender.
- Assemble the salad. Place lettuce on a platter or in a bowl. Add some salt and toss. If you will be serving this salad in the next hour or two, you can also add a few spoons of dressing and toss.
- Prepare the bulgar according to package instructions. Bulgar is typically prepared simply by pouring boiling water over it in a bowl. You can also prepare it in a Betty Crocker.
- Layer or scatter the cucumbers, nectarines, avocados, nuts, feta, and bulgar.
- Just before serving, add some more dressing and toss. Enjoy!
