I was in the mood for a light, healthy lunch and ended up making this salad. I started out with this recipe and just tweaked a few things. I adjusted the dressing (upped the lime and used less oil), nixed the shrimp, and added a bunch of colorful vegetables instead. It tasted so good and is packed full of good stuff!
Dressing:
1/4 cup fresh lime juice
3 Tablespoons rice wine vinegar
1/4 teaspoon ground ginger
1 clove garlic, minced
salt to taste
pinch of cayenne pepper
3 teaspoons Asian sesame oil
1/8 cup canola oil
Salad:
1 cup uncooked bulgur
1/2 large red bell pepper, diced
1 English cucumber, diced
1 cup matchstick carrots
2 scallions, chopped
1 avocado, diced
Directions:
In a small bowl, whisk together dressing ingredients. Set aside.
Cook bulgur according to package instructions. In a large bowl, toss together cooked bulgur, red pepper, cucumber, carrots, and scallions. Add dressing and toss. Top with diced avocado.
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