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Green Tabbouleh w/ Asparagus & Avocado

April 12, 2017 14 Comments

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Green tabbouleh with asparagus, avocado, mint and lots of lemon juice.

This lovely vibrant green tabbouleh is loaded with fresh ingredients and lots of flavours, and it only takes a few minutes to put together. It’s a light yet filling meal, that’s perfect as a refreshing spring main or side. This green tabbouleh will keep well  in the fridge for a few days, so you can also bring it to picnics and potlucks, or to work as lunch. If you are an asparagus fan, this salad is an absolute must for you.

I’ve talked about this a few times already, but it haven’t changed a bit so I have to say it again: I’m totally obsessed with asparagus. If I could, I would eat it every single day. Unfortunately it’s not possible right now (life goals!!!), but I still manage to eat a few kilos a week when it’s in season. Asparagus is great raw, cooked, roasted and grilled, it’s amazing with pasta, gnocchi, quinoa and millet, and it makes the worlds best green soup. And of course any salad with asparagus is just out of this world! This green tabbouleh became one of my new obsessions these days too, I have made a few different versions and they are all super tasty. If you can get your hands on wild garlic, definitely add some to this salad, asparagus and wild garlic are crazy good together!

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

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Green Tabbouleh with Asparagus and Avocado


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  • Total Time: 20 mins
  • Yield: 2-4 1x
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Ingredients

Units Scale
  • 3 tbsp couscous or bulgur
  • 400 g/14 oz green asparagus (about 25 pieces)
  • 4 scallions
  • 1 avocado
  • 3 cups of arugula
  • 1/3 cup of fresh mint
  • 1/3 cup of garden cress
  • 1/3 cup of parsley
  • 2 lemons, juice
  • 1 tbsp olive oil (optional, I prefer to keep it oil-free)
  • salt, pepper


Instructions

  1. Place couscous or bulgur in a large bowl and add about 6 tablespoons of warm water. Cover, let stand 5 minutes, then fluff with a fork.
  2. Meanwhile cut asparagus into bite size pieces and heat a nonstick pan over high heat. Add asparagus, season with salt and pepper, and cook for 4-5 minutes.
  3. Chop scallions, arugula, parsley and mint, slice avocado thinly and add to couscous/bulgur. Add cooked asparagus, garden cress, lemon juice and olive oil, if using, then season with salt and pepper.
  4. Mix well and serve immediately or chilled. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Salad
  • Cuisine: Vegan

Did you make this recipe?

Tag @green_evi on Instagram and hashtag it #greenevi ♥︎

 

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Comments

  1. Angie@Angie's Recipes says

    April 12, 2017 at 2:03 pm

    Green is my favourite colour! This looks so springy and delicious, Evi.

    Reply
    • green evi says

      April 18, 2017 at 5:33 pm

      Thanks, Angie! I love green too <3

      Reply
  2. Rebecca @ Strength and Sunshine says

    April 12, 2017 at 2:14 pm

    So green and fresh! Tabboulehs are always so refreshing! I do love the flavor of asparagus, but it destroys my stomach 🙁 I can only have a tiny amount and very rarely ….sad!

    Reply
    • green evi says

      April 18, 2017 at 5:35 pm

      So sorry to hear that! Luckily my stomach has no problem with asparagus, so I can eat it abundantly. Do you have problems with white asparagus too?

      Reply
  3. Sarah | Well and Full says

    April 12, 2017 at 7:46 pm

    I love asparagus in all forms! Roasted, sautéed, raw… it’s all delicious! I would love this salad 🙂

    Reply
    • green evi says

      April 18, 2017 at 5:39 pm

      Same with me 😉

      Reply
  4. lucie says

    April 13, 2017 at 6:04 am

    Im loving how green and vibrant this tabbouleh recipe is Evi! Summer is definitely on the way!

    Reply
    • green evi says

      April 18, 2017 at 5:41 pm

      Thanks, Lucie!

      Reply
  5. puja says

    April 15, 2017 at 8:40 am

    What a lovely and healthy greenish recipe Evi. Love to have whatever is there on the plate.

    Reply
    • green evi says

      April 18, 2017 at 5:45 pm

      Thanks, Puja!

      Reply
  6. Balvinder says

    April 18, 2017 at 2:06 pm

    I love tabbouleh but I have never added this many greens. It looks wonderful for spring. I recently made this dish for my friends.

    Reply
    • green evi says

      April 18, 2017 at 5:47 pm

      I hope you liked it, Balvinder 🙂

      Reply

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