Bulgur salad with avocado and feta – Vegetarian

This combination is fresh, light, and full of flavour.

This bulgur salad with avocado and feta is your new go-to! It’s got that perfect mix of creamy avocado, tangy feta, sweet paprika, and crunchy onions, all mixed together for a vibrant, wholesome bite in every forkful.

It’s super easy and quick to prepare (we’re talking about 30 minutes tops!) and makes a great option for lunch, dinner, or even meal prep. Plus, it’s calorie-conscious and packed with nutrients, so you can feel good about going in for seconds.

Healthy, satisfying, and full of Mediterranean vibes, this salad proves that eating well can be both delicious and effortless!

Ingredients: (For 3 portions)

• 2 medium red onions
• 1 medium cucumber
• 1 chili pepper
• 20 g almond flakes
• 100 g crumbled feta cheese
• 1 vegetable stock cube
• 150 g bulgur
• A few sprigs of fresh mint and parsley
• 1 medium-large tomato
• 1 bell pepper
• 20 g dried cranberries or raisins
• 1 avocado
• 1 small cube of butter
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• A drizzle of olive oil
• a bit of vinegar

Preparation:

Start by washing and cleaning all the vegetables. Then, cut the cucumber, tomato, and bell pepper into small cubes. Finely chop the chili pepper after removing the seeds, and slice the onion in half, then cut it into thin, even slices.

In a pot, add water and the stock cube, then bring it to a boil. Add the bulgur and cook according to the package instructions (usually about 15 minutes) until tender and fluffy.

In a large bowl, combine the cucumber, tomato, a splash of vinegar, a drizzle of olive oil, ground coriander, salt, and pepper. Mix everything well, then set aside to let the flavours blend.

In a deep and large dry pan (no oil), toast the almond flakes for a couple of minutes until lightly golden, then transfer them to a bowl and set aside to cool.

In the same pan, heat a little olive oil. Once it’s hot, add the onion and bell pepper, and cook for about 5–6 minutes, stirring frequently. Then add the cooked and drained bulgur, mixing everything well so the flavours combine nicely. Cook for 2-3 more minutes, stirring occasionally and remove from the heat.

Add the cooked bulgur to the tomato and cucumber salad prepared earlier, and toss everything together. Wash and finely chop the herbs, then add half of them to the bowl along with the cranberries or raisins. Mix well, then add the butter, a bit of salt and pepper, and stir until the butter melts and everything is nicely combined.

Transfer everything into a serving bowl and sprinkle the remaining chopped herbs on top. Add the crumbled feta and spread it evenly. Peel and slice the avocado, then arrange the slices over the salad. Finish by sprinkling the chopped chilli pepper evenly across the top.

This bulgur salad with avocado and feta is fresh, colourful, and packed with flavour!

Quick to make, healthy, and light on calories, it’s perfect for a lunch, a light dinner, or even meal prep. Every bite is a satisfying mix of creamy avocado, tangy feta, sweet cranberries, and crunchy almonds, a simple, delicious way to eat well without spending hours in the kitchen.

If you try the recipe, let me know how you liked it! 😊

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