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Watermelon, Mint & Tabbouleh Salad

This salad is a great naturally gluten-free, light tasting salad that is perfect for summer time BBQ's, potlucks, or a fresh weekday lunch.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1/2 cup bulgur wheat (you can use quinoa too)
  • 1 small onion, finely chopped
  • 1 cup curly parsley
  • 6 tbsp avocado or cold pressed olive oil
  • juice of 2 large lemons
  • pinch of pink Himalayan sea salt and fresh ground pepper
  • 1/2 cup fresh mint, chopped
  • 1 cup watermelon cubes

Instructions
 

  • Soak bulgur in hot water for 20 minutes. Place the bulgur in a strainer and push through with a spoon to remove excess water.
  • Place parsely in a food processor and pulse until finely chopped. Stir in the parsely with the bulgar in a large bowl.
  • Whisk lemon juice, olive oil, salt and pepper and pour over salad, gently stiring the dressing in.
  • Chop mint and cut watermelon into cubes. Mix these into the salad and serve.

Notes

This salad will keep well in the fridge in an air-tight glass container for 3-5 days.