Crunchy bulgur salad
Per serving
Bright summer salad with radish, edamame beans, pepper, almonds and herbs, dressed with a citrus dressing.
Ingredients
4 serv.Step-by-step instructions
- 1
Prepare the bulgur according to the package instructions, then drain the water and transfer it to a large bowl to cool. Meanwhile place the edamame beans in a small bowl, pour boiling water over them, let sit for 1 minute, then drain. Add them to the bowl together with the pepper, radish, almonds, mint and parsley.
- 2
Peel one orange, carefully separate the segments and add them to the bowl. Juice the other orange into a jam jar together with the oil. Season well and shake to emulsify. If you follow our Healthy Eating Plan – divide the salad into four bowls or lunchboxes, pour half the dressing onto the two portions you will eat today, and keep the remainder in the fridge for another day. The salad will keep in the fridge for up to 2 days.
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