Shrimp and Bulgur Salad with Tahini Dressing
A light and refreshing salad packed with fresh herbs, citrus, and crunchy textures, balanced with creamy tahini and juicy shrimp!
A light and refreshing salad packed with fresh herbs, citrus, and crunchy textures, balanced with creamy tahini and juicy shrimp!
Info
Prep Time:
15mCook Time:
15mDifficulty Level:
Ingredients
Serves 2
For the Salad:
- 1½ cups bulgur wheat
- 1 bunch parsley, finely chopped
- 1 bunch fresh mint, finely chopped
- 1 cucumber (with skin, deseeded & diced)
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- ½ cup pomegranate seeds
- 1 avocado (cubed or scooped into balls)
- ½ cup pistachios
- 200g small cooked shrimp
For the Dressing:
- Juice of 1 orange
- Juice of 1 lemon
- 3 tbsp tahini
- 6 tbsp olive oil
- Salt & pepper to taste
Directions
Place the bulgur in a bowl and cover with boiling water (just enough to cover it).
Cover and let sit for 10 minutes until fluffy.
Fluff with a fork to separate the grains.
In a large bowl, mix parsley, mint, cucumber, bell pepper, carrots, pomegranate seeds, pistachios, and avocado.
Add the cooked shrimp and fluffed bulgur.
In a small bowl, whisk together orange juice, lemon juice, tahini, olive oil, salt, and pepper.
Drizzle over the salad and toss gently.
Taste and adjust seasoning if needed.
Serve immediately or let it sit for 30 minutes to absorb flavors.
