Fresh Spring Bulgur Salad
recipe

A vibrant and crunchy bulgur salad that works as a side dish, main course, or picnic treat.
Preparation Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 2 dl bulgur
- 4 dl water
- 200 g asparagus
- 150 g sugar snap peas
- 1 red onion
- 1 bell pepper (e.g., yellow or red)
- 1 dl fresh parsley
- 1 dl fresh mint
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions:
1. Cook the bulgur according to package instructions, typically boiling for about 10-12 minutes. Drain and let it cool.
2. Cut the asparagus into 3 cm pieces and lightly boil them in salted water for about 3-4 minutes. Add the sugar snap peas towards the end of cooking, then drain everything.
3. Finely chop the red onion, bell pepper, parsley, and mint.
4. In a large bowl, combine the cooled bulgur, asparagus pieces, sugar snap peas, red onion, bell pepper, parsley, and mint.
5. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and mix well.
6. Allow the salad to chill in the refrigerator for about 15-30 minutes before serving to let the flavors meld.
Nutritional Information (per serving):
- Calories: 200 kcal
- Protein: 6 g
- Carbohydrates: 36 g
- Fat: 7 g
- Fiber: 5 g

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