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Seeds and Greens Bulgur Buddha Salad

by Livestrong_Recipes  |  Sep 30, 2015

Seeds and Greens Bulgur Buddha Salad
  1. PREP
  2. 12 m
  • COOK
  • 15 m
  • TOTAL
  • 27 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 4

  • 1 cup Bulgur, Dry
  • 1/4 cup Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 6 oz Organic Baby Arugula
  • 1 cup Long English Cucumbers
  • 3/4 cup Red Onion
  • 1/2 cup Raisins
  • 1/3 cup Basil, Fresh
  • 1/3 cup hemp seeds
  • 1/4 cup Sunflower Seeds, Roasted Salted

DIRECTIONS

1 Prepare the bulgur according to package directions; drain any excess water. (Note: If you purchase bulgur from a bulk bin, simply stir it into boiling water, cover, let stand for 15 minutes, then drain. Makes 2 1/2 cups cooked bulgur.)
2 Meanwhile, whisk together the lemon juice, oil, salt, and pep¬per in a liquid measuring cup. Stir 2 tablespoons of the lemon vinaigrette into the bulgur; chill. (Note: This step can be done in advance—or overnight.)
3 Arrange the arugula in individual bowls. Then top with the chilled bulgur, cucumber, onion, raisins (or other dried fruit bits), basil, hemp seeds, and sunflower seeds.
4 Drizzle with the remaining lemon vinaigrette. If desired, serve with lemon wedges on the side.