Enjoy our vegan recipe Almond Crusted Avocado with Bulgur Salad by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3247 kJ (776 kcal)|
pot, bowl, salad spinner, Spoon, non-stick frying pan, chef's knife, fork, plate, cutting board, spatula, frying pan
Cook the bulgur according to the package instructions.
Rinse and dry the arugula and coarsely chop it. Wash the tomatoes and cut them into quarters.
Halve the avocado, remove the pit and season with salt and pepper.
Toast almonds on medium heat in a non-stick frying pan without oil until golden brown and put on a plate.
Press the cut surfaces of the avocado halves into the almonds.
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.
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.
Serve the bulgur tomato salad with the avocado halves.
Enjoy your meal!