Spring Bulgur Wheat Salad with Avocado Herb Dressing

Celebrate the arrival of spring with this Spring Bulgur Wheat Salad with Avocado Herb Dressing. This bulgur salad is simple to make and full of delicious ingredients made from the spring harvest.


  • 1/2 cup bulgur wheat
  • 1 bunch asparagus
  • 1 cup english peas (fresh or frozen)
  • 1/3 cup shelled pistachios, roughly chopped
  • 1/3 cup parmesan cheese, crumbled

Herb Goddess Dressing*:

  • 1 ripe avocado (med-large)
  • 1 bunch of chives
  • 1 bunch of parsley
  • Juice of 1.5 lemons
  • 4 tbsp greek yogurt
  • 1/2 tsp salt
  • 3/41 cup water

*Dressing makes lots of extra so feel free to cut in half or save the rest for other recipes


  1. Bring a pot of salted water to a boil. Pour in the bulgur wheat and cook for about 10 min. Drain the grain as you would pasta through a sieve.
  2. While the bulgur wheat is cooking cut the asparagus into pieces that are about ½ inch in size.
  3. Saute the asparagus with some oil for about 5 mins and then add the peas. Continue to saute the asparagus and peas until they have a nice golden color and are tender. Lightly salt.
  4. While the veggies are cooking crumble the parmesan into little pieces.
  5. Combine the bulgur wheat, vegetables, pistachios and parmesan in a bowl.
  6. Next make the dressing: In a food processor or blender combine the dressing ingredients and blend until smooth, adding water until you get a smooth and pourable consistency.
  7. Serve the salad with the dressing on the side or drizzled over the top.

Keywords: bulgur wheat salad, bulgur salad, spring salad