Almond Crusted Avocado with Bulgur Salad

Almond Crusted Avocado with Bulgur Salad

Enjoy our vegan recipe Almond Crusted Avocado with Bulgur Salad by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3247 kJ (776 kcal)
Protein17 g
Fat45 g
Carbohydrates65 g
Fiber20 g

Utensils:

pot, Spoon, bowl, non-stick frying pan, salad spinner, chef's knife, fork, plate, cutting board, spatula, frying pan

Recipe instructions:

1

Cook the bulgur according to the package instructions.

  • ½ cup Bulgur wheat
    ½ cup Bulgur wheat
  • Salt
    Salt
2

Rinse and dry the arugula and coarsely chop it. Wash the tomatoes and cut them into quarters.

  • 2.1 oz Arugula
    2.1 oz Arugula
  • 3.5 oz Cherry tomatoes
    3.5 oz Cherry tomatoes
3

Halve the avocado, remove the pit and season with salt and pepper.

  • 1 Avocado (~ 7.1 oz)
    1 Avocado (~ 7.1 oz)
  • Salt
    Salt
  • Black pepper
    Black pepper
4

Toast almonds on medium heat in a non-stick frying pan without oil until golden brown and put on a plate.

  • 3 Tbsp Almonds, chopped
    3 Tbsp Almonds, chopped
5

Press the cut surfaces of the avocado halves into the almonds.

    6

    Add the vinegar, vegetable broth, agave syrup, and olive oil to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

    • ¼ cup White wine vinegar
      ¼ cup White wine vinegar
    • 3 Tbsp Vegetable broth
      3 Tbsp Vegetable broth
    • ¾ tsp Agave syrup
      ¾ tsp Agave syrup
    • 1 ⁠½ tsp Olive oil
      1 ⁠½ tsp Olive oil
    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    Loosen the bulgur with a fork and put it in a bowl. Add the tomatoes, arugula and the dressing and mix well. Season with salt and pepper.

    • Salt
      Salt
    • Black pepper
      Black pepper
    8

    Serve the bulgur tomato salad with the avocado halves.

      9

      Enjoy your meal!