If you think that salads have to be low-carb, I have fantastic news for you. Two words: grain salad. There is a whole wide world of salad dishes out there that involve fresh veggies, light dressings, and your favorite powerhouse grains.
Fuel up with a grain salad, like this twist on the Arabic favorite, tabbouleh. Your stomach will be full without feeling heavy, and you’ll have hours of energy for chasing your kids around and screaming “NO RUNNING BY THE POOL!” for the forty-third time in half an hour.
Additionally, it’s a great way to showcase the tomatoes, cucumbers, and fresh herbs that start flooding the farmer’s markets right about this time of year. The salad is much safer for packing in picnics than the mayonnaise-based salads that can’t handle the heat.
- 1 C cracked bulgur wheat
- 2 C boiling water
- 1 T kosher salt
- 1/2 C fresh parsley, chopped
- 1 C cherry tomatoes, cut into halves
- 1 large cucumber, diced
- 1 clove garlic, minced
- 1/4 C olive oil
- 2 lemons, juiced
- salt and pepper to taste
- Pour the boiling water over the bulgur wheat and allow to soak for 20 minutes, or until al dente
- Drain well and squeeze out excess moisture
- Toss with the rest of the ingredients, and use salt and pepper to taste
- Allow to stand for 30 minutes at room temperature, stirring occasionally, to meld flavors
- Serve at room temperature, but refrigerate the leftovers