Maureen's Avocado Tabbouleh

Serves: 8 Save

Ingredients (12)

  • 1/3 cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
  • 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
  • 1 pint cherry tomatoes, diced into 1/4-inch wide rounds
  • 1 ripe avocado, diced
  • 5 scallions (green onions), sliced thinly crosswise
  • 4 large sprigs fresh mint leaves, finely chopped (to yield 1/4 cup chopped mint)
  • 1/4 cup olive oil
  • 2 tablespoons to 1/4 cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried

Directions

Learn how to make this recipe at Cookie and Kate

Mojito

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves