Equipment
Ingredients
Salad Base
- 150 g bulgur wheat, fine or medium grain
- 150 ml boiling water
Vegetables
- 150 g sweet corn kernels, fresh off the cob or thawed frozen
- 150 g cherry tomatoes, halved
- 50 g red onion, finely diced
- 1 avocado, diced
- 15 g fresh parsley, roughly chopped
Lemon Dressing
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g maple syrup
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the bulgur wheat in a heatproof bowl. Pour the boiling 100C or 212F water over the grains, cover tightly with a plate or plastic wrap, and let sit for 15 minutes to rehydrate.
Remove the cover and fluff the bulgur with a fork. Set aside to cool to room temperature.
In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
In a large mixing bowl, combine the cooled bulgur, sweet corn kernels, halved cherry tomatoes, finely diced red onion, and chopped parsley.
Pour the lemon dressing over the bulgur and vegetable mixture, stirring thoroughly to ensure all ingredients are evenly coated.
Add the diced avocado to the bowl and gently fold it into the salad to prevent the pieces from mashing into a paste.
Taste and adjust seasoning if necessary. Serve immediately at room temperature or chill slightly before serving.
Chef's Notes
- Toasting the bulgur in a dry pan for 2 to 3 minutes before soaking adds a remarkable nutty depth to the final salad.
- If using fresh corn, blanch the kernels in boiling water for 60 seconds before shocking them in ice water to lock in their bright color and sweet crunch.
- The Dijon mustard in the dressing acts as an emulsifier, keeping the oil and lemon juice from separating while adding a savory backbone.
- For meal prep, keep the avocado and the dressing separate from the main salad base, mixing them in only on the day you plan to eat.
Storage
Refrigerator: 2 days — Avocado may brown slightly over time. Store dressing separately if making ahead.
