Carrot-Avocado Tabbouleh

• 1 cup bulgur wheat
• 1 cup boiling water
• 1/4 teaspoon kosher salt
• 6 ounces baby rainbow carrots
• 5 large radishes, sliced
• 5 green onions, diagonally sliced
• 2/3 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped fresh mint
• 1 tablespoon loosely packed lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• small avocado, diced
• 1/4 cup roasted salted sunflower kernels
• Table salt and black pepper to taste

1. Combine bulgur wheat, boiling water, and 1/4 tsp. kosher salt in a large bowl. Cover and let stand 1 hour or until water is absorbed. Meanwhile, cut carrots lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Toss together bulgur, carrots, radishes, green onions, parsley, mint, lemon zest, lemon juice, and olive oil in a large bowl. Season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt. Cover and chill 2 to 4 hours. Fold in avocado and sunflower kernels. Add table salt and black pepper to taste.

bulgur wheat, boiling water, kosher salt, baby rainbow carrots, radishes, green onions, parsley, fresh mint, lemon zest, lemon juice, extra virgin olive oil, freshly ground black pepper, kosher salt, avocado, sunflower kernels, salt

Taken from www.myrecipes.com/recipe/carrot-avocado-tabbouleh (may not work)