Thanks to a generous amount of basil, mint and dill, this salad is quite refreshing. It can be taken to a picnic in a covered container that is stored in a cooler.
Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 cups plus 2 tablespoons water
3/4 cup bulgur (cracked wheat)
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
9 ounces cooked shelled shrimp, diced (about 2 cups)
1 1/4 pounds tomatoes, cut into 1-inch pieces
1 cup diced seeded peeled cucumber
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
Preparation
Step 1
Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.
Step 2
Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
Nutrition Per Serving
Per Serving: calories
284; total fat
9g; saturated fat
1g; cholesterol
97mg.
#### Nutritional analysis provided by Bon Appétit
