Tabouli Salad

This refreshing tabouli salad is a nutritional powerhouse with fresh ingredients to fuel your body. Refined bulgur wheat provides fiber for digestion, while Roma tomatoes and English cucumber offer vitamins and antioxidants for overall health. Parsley and mint contribute vitamins K and C, and green onions for a burst of flavor. Finished with lime juice and Early Harvest extra virgin olive oil, this salad is delicious and supports heart health with its healthy fats. Enjoy it as a light meal or side dish to boost energy and vitality.

Ingredients:

• ½ cup refined bulgur wheat

• 4 firm Roma tomatoes, very finely chopped

• 1 English cucumber (hothouse cucumber), very finely chopped

• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped

• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped

• 4 green onions, white and green parts, very finely chopped salt

• 3-4 tablespoons lime juice (lemon juice, if you prefer)

• 3-4 tablespoons Early Harvest extra virgin olive oil

• Romaine lettuce leaves to serve, optional

Instructions:

1. Wash the bulgur wheat and soak it in water for 5-7 minutes. Drain very well (squeeze the bulgur wheat by hand to eliminate any excess water). Set aside.

2. Very finely chop the vegetables, herbs, and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

3. Place the chopped vegetables, herbs, and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

4. Now add the lime juice and olive oil and mix again.

5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.