Celery and Avocado Lebanese Tabbouleh Salad

Start by soaking the bulgur wheat in the boiling water, cover it and set it aside for about 20 minutes until softened. Based on my past experience, be sure not to over-soak the bulgur as it can become too soft and lose its distinctive chewy texture.

While the bulgur is soaking, prepare all the vegetables. Dice the cucumber, celery, and avocado into bite-size pieces and gently toss them in a large bowl.

Add finely sliced spring onions, chopped parsley, and mint to the bowl. Pro tip, always opt for fresh herbs over dried ones, it will add more zest to your Tabbouleh.

Once the bulgur wheat has absorbed all the water and has cooled, fluff it up with a fork slightly and add it to the bowl with all the other ingredients.

To prepare the dressing, simply combine the freshly squeezed lemon juice with olive oil, sea salt, and ground black pepper. You can adjust the seasoning according to your preference, but I personally find the tanginess of lemon rather refreshing, especially when combined with the creamy avocado.

Drizzle the lemon dressing over the Tabbouleh and mix everything together gently until well combined.

Serve immediately, or cover and refrigerate for an hour or so to allow the flavors to integrate. This is a dish that I have found tastes even better the next day as the flavors have had a chance to meld together.