Avocado and bulgur salad

Delight in the perfect blend of creamy avocado and nutty bulgur in this refreshing salad. Experience a burst of flavors in every bite.

Ingredients:

• cup bulgur
• tsp. ground cumin
• Kosher salt
• Tbsp. extra-virgin olive oil, divided
• scallions
• cup coarsely chopped raw pistachios
• Zest and juice of 1 lemon
• jalapeños, very thinly sliced
• cup coarsely chopped cilantro, plus more for serving
• Freshly ground black pepper
• large avocados, cut into large pieces
• cups baby or trimmed mature arugula

Instructions:

1. Heat ¾ cup water in a small saucepan until it starts boiling. Mix in ¾ cup bulgur, ½ tsp. ground cumin, and a pinch of kosher salt. Cover immediately and remove from the heat. Allow it to sit for 10 minutes. Use a fork to separate the bulgur grains.
2. While this is happening, warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Cook 12 scallions, turning them occasionally until they become nicely charred, which should take about 5 minutes. Transfer the scallions to a cutting board, leaving any excess oil in the skillet, and roughly chop them.
3. Lower the heat to medium; put ½ cup roughly chopped raw pistachios in the same skillet. Stir regularly and cook until they develop brown spots, which should take 1 to 2 minutes. Move the pistachios to a small bowl and season them with salt.
4. Mix the bulgur, scallions, zest and juice of 1 lemon, 1–2 jalapeños thinly sliced according to your preferred level of spiciness, ½ cup roughly chopped cilantro, and the remaining 3 Tbsp. olive oil in a large bowl. Season generously with salt and freshly ground black pepper.
5. Include 2 large avocados cut into large pieces and 3 cups baby or trimmed mature arugula to the salad. Gently toss to combine all ingredients. Distribute the salad onto plates and sprinkle with pistachios and additional cilantro. Season with more pepper to taste.

Summary:

• Calories: 2216 kcal
• Fat: 172 g
• Protein: 42 g
• Carbs: 166 g
• Potassium: 4449 mg
• Magnesium: 475 mg