4 Servings

Ingredients

• 1⁄2 cup bulgur or quinoa
• 1 cup Persian cucumber (chopped)
• 1 cup cherry tomato (chopped)
• 1⁄2 cup radish (chopped)
• 1 tsp sea salt
• 3 medium bunches parsley
• 1⁄3 cup (2⁄3 ounce) fresh mint (chopped)
• 1⁄3 cup green onion (thinly sliced)
• 1⁄3 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 medium clove garlic (minced)

Steps

• Cook the bulgur or quinoa until tender. Drain off any excess water, and set aside to cool.
• Chop up the cucumber and tomato, and combine in a medium bowl with 1⁄2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
• To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems and transfer the chopped parsley to a large serving bowl.
• Add the cooled bulgur/quinoa. Chop the fresh mint, radish, and green onion and add to the bowl.
• Strain off and discard the cucumber and tomato juice that has accumulated and add to the bowl.
• In a small measuring bowl, whisk together the olive oil, lemon juice, garlic, and the remaining 1⁄2 tsp salt. Pour it into the salad and stir to combine.
• Enjoy!