Bulgur Salad with Avocado and Tomatoes

• 1 cup water
• 1/8 to 1/4 teaspoon ground turmeric
• 1/2 cup uncooked bulgur
• 1 medium avocado, diced
• 1 cup grape tomatoes, quartered
• 1/4 cup snipped fresh cilantro
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons olive oil (extra-virgin preferred)
• 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
• 1/8 teaspoon salt
• 1 medium lemon, cut into 6 wedges

1. In a medium saucepan, bring the water and turmeric to a boil over high heat.
2. Stir in the bulgur.
3. Reduce the heat and simmer, covered, for 8 minutes, or until the bulgur is slightly firm and the water is almost evaporated.
4. Pour into a fine-mesh strainer and run under cold water to cool completely.
5. Shake off any excess liquid.
6. Meanwhile, in a medium bowl, gently toss together the remaining ingredients except the lemon wedges.
7. Add the bulgur, tossing gently to combine.
8. Serve with the lemon wedges to squeeze over all.
9. (Per Serving)
10. Calories: 119
11. Total Fat: 6.5g
12. Saturated: 1.0g
13. Trans: 0.0g
14. Polyunsaturated: 1.0g
15. Monounsaturated: 4.5g
16. Cholesterol: 0mg
17. Sodium: 58mg
18. Carbohydrates: 15g
19. Fiber: 5g
20. Sugars: 2g
21. Protein: 3g
22. Dietary Exchanges
23. 1/2 Starch
24. 1 Vegetable
25. 1 Fat

water, ground turmeric, bulgur, avocado, grape tomatoes, fresh cilantro, lemon zest, lemon juice, olive oil, garlic, salt, lemon

Taken from www.epicurious.com/recipes/food/views/bulgur-salad-with-avocado-and-tomatoes-375631 (may not work)