Edamame Bulgur Salad
This recipe comes to us from Elyse, Michelle and Owen May of Veggie Teens.
In this summer twist on tabbouleh, zucchini and yellow squash are grilled, chopped and tossed with fresh mint, parsley and green onion. Edamame gives the salad an exotic flare and the wheat bulgur is sure to keep you full until dinner.
2 cups wheat bulgur
2 cups water
1 medium zucchini, sliced lengthwise 1/4 inch thick
1 medium yellow squash, sliced lengthwise 1/4 inch thick
a little olive oil, for grilling the zucchini and squash
salt, to taste
3/4 cup frozen shelled edamame, thawed
1/4 fresh mint leaves, chopped
1/2 cup fresh parsley, chopped
1 cup fresh spinach leaves, chiffonade
3 green onions, thinly sliced
3 medium tomatoes, diced
2 cloves of garlic, finely minced
1/4 cup olive oil, divided
juice of 1 lemon
Place bulgur in a large bowl and cover with the water. Allow the bulgur to soak for one hour.
While bulgur is soaking, brush the zucchini and yellow squash with a light coating of olive oil. Sprinkle with salt and grill for 3-5 minutes, flip and cook for 3-5 minutes on the other side, or until the zucchini and squash are soft and marked by the grill. Remove from the heat to allow the zucchini and squash to cool completely and then chop them coarsely.
Drain the soaked bulgur and place it in a large bowl. Add the chopped, grilled zucchini, squash, edamame, mint, parsley, spinach, green onions, tomatoes, garlic, olive oil and lemon juice. Stir to combine and enjoy!