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Herby tomato, avocado and bulgur wheat salad recipe

Herby tomato, avocado and bulgur wheat salad recipe

2 ratings

Let the tomatoes do the talking in this vibrant salad packed with two varieties of the season's finest. Amber tomatoes lend fruity flavour, whilst rosso tomatoes are aromatic and well-rounded. With hearty bulgur wheat and plenty of fresh herbs this easy salad recipe is sure to please. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 356 calories / serving
  • Vegetarian
  • Dairy-free


  • 240g (8oz) bulgur wheat, rinsed
  • 1 vegetable or chicken stock cube
  • 1 ripe avocado, halved and sliced
  • 1/2 cucumber, cut into half moons
  • 75g (3oz) radishes, thinly sliced
  • 1/2 x 31g pack fresh flat-leaf parsley, roughly chopped
  • 1/2 x 31g pack fresh basil, leaves only, half torn, half left whole
  • 1 cress punnet, trimmed
  • 2 x 425g packs amber and rosso vine-ripened tomatoes, halved

For the dressing

  • 1 tbsp light soy sauce
  • 1 lime, zested and juiced
  • 2 tbsp fish sauce (or more light soy sauce)
  • 2 tbsp rice wine vinegar
  • 1 tbsp clear honey
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 11%
  • Sugars

    13g 14%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 59.8g Protein 11g Fibre 7.6g


  1. Put the bulgur wheat in a pan with the stock cube and cook following the pack instructions. Drain and set aside to cool a little.
  2. Meanwhile, make the dressing. In a small jug or bowl, whisk the light soy sauce, half the lime juice, fish sauce (or soy sauce), vinegar and honey with 1 tbsp water. Season with freshly cracked black pepper. Set aside until needed.
  3. Put the avocado in a bowl and pour over the remaining lime juice. Tip the bulgur wheat onto a serving platter, then top with the cucumber, lime zest, radishes, parsley, avocado, torn basil and cress. Add the tomatoes, then drizzle over the dressing and scatter over the whole basil leaves.

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