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Recipe Summary

prep:
30 mins
chill:
2 hrs
Servings:
6
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Ingredients

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Directions

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  • Soak bulgur in 6 cups cold water for 30 minutes. Strain in sieve; press bulgur gently with back of spoon to remove excess water.

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  • Whisk together lemon juice, oil, cumin, salt, pepper and cinnamon in bowl until blended. Add bulgur, tomato, green onion, radishes, parsley and mint. Refrigerate at least 2 hours.

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  • Just before serving, add avocado to the salad. Sprinkle with pine nuts. Serve salad cold or at room temperature. Makes 6 servings.

Nutrition Facts

216 calories; total fat 13g; saturated fat 2g; cholesterol 0mg; sodium 283mg; carbohydrates 25g; protein 5g.
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Reviews

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