Cooking bulgur with turmeric turns it a bright yellow that contrasts nicely with the red and green of this zesty salad.

　　

Ingredients

serves 6, 1/2 cup per serving

　　1 cup water

　　1/8 to 1/4 teaspoon ground turmeric

　　1/2 cup uncooked bulgur

　　1 medium avocado, diced

　　1 cup grape tomatoes, quartered

　　1/4 cup snipped fresh cilantro

　　1 teaspoon grated lemon zest

　　2 tablespoons lemon juice

　　2 teaspoons olive oil (extra-virgin preferred)

　　1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced

　　1/8 teaspoon salt

　　1 medium lemon, cut into 6 wedges

　　

Step 1

In a medium saucepan, bring the water and turmeric to a boil over high heat. Stir in the bulgur. Reduce the heat and simmer, covered, for 8 minutes, or until the bulgur is slightly firm and the water is almost evaporated. Pour into a fine-mesh strainer and run under cold water to cool completely. Shake off any excess liquid.

　　

Step 2

Meanwhile, in a medium bowl, gently toss together the remaining ingredients except the lemon wedges. Add the bulgur, tossing gently to combine. Serve with the lemon wedges to squeeze over all.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 119

　　

Step 5

Total Fat: 6.5g

　　

Step 6

Saturated: 1.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 1.0g

　　

Step 9

Monounsaturated: 4.5g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 58mg

　　

Step 12

Carbohydrates: 15g

　　

Step 13

Fiber: 5g

　　

Step 14

Sugars: 2g

　　

Step 15

Protein: 3g

　　

Step 16

Dietary Exchanges

　　

Step 17

1/2 Starch

　　

Step 18

1 Vegetable

　　

Step 19

1 Fat

　　American Heart Association Quick & Easy Meals