Soak bulgur in 6 cups cold water for 30 minutes. Strain in sieve; press bulgur gently with back of spoon to remove excess water.
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.
Just before serving, add avocado to the salad. Sprinkle with pine nuts. Serve salad cold or at room temperature. Makes 6 servings.