Tuesday, May 22, 2012

Q's Day: Summer Salads

I find that come Spring/Summer more people eat raw veggies and salads.  Salads seem to be one of those side dishes or meals that we stick with our tried and true recipes; some people even admit to being in a salad rut.  However, they are so versatile and you can create numerous different dishes by switching a few ingredients or using a different sauce/dressing. 

Recently when I was looking for a bright and colourful salad I came across tabbouleh/tabouli.  I also had some bulgur n the cupboard that I was anxious to use.

It was a relatively simple salad with only a few ingredients, but the result was delicious.  It was light and very flavourful.  I based my on this recipe from Simply Recipes:


  • 2 cups vegetable stock (for vegetarian option), chicken stock or water
  • 1 teaspoon salt
  • 2 cups bulgur wheat
  • 1/2 cup olive oil
  • Zest and juice from 2 lemons
  • 5-6 Roma or plum tomatoes, seeded and chopped
  • 2 scallions, chopped, including the greens
  • 2-3 cups parsley, chopped
  • 1 cup fresh mint leaves, chopped


1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.
2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
Yield: Serves 6-8.

Depending on your tastes, you can use more or less parsley, mint, tomatoes, lemon, etc.

Since it's Q's Day, today I'm asking:

What is your favourite salad?

Happy eating,
Steph Langdon, RD
something nutrishus counselling & coaching