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Bulgar and Mozzarella Salad with Roasted Yellow Beans and Avocado

Bulgur and Mozzarella Salad

Prep Time 20 minutes
Cook Time 10 minutes
Servings 6


  • 8 oz dry weight of precooked bulgur wheat
  • 5 cups water
  • 2 tsp chicken broth paste
  • A handful of trimmed yellow wax beans
  • 1 tsp olive oil
  • Sea salt
  • Cracked black pepper
  • 1 1/2 cups small mozzarella balls ciliegine
  • 1 cup cooked English peas cooled
  • 2 Tbsp fresh chopped cilantro
  • 2 Tbsp olive oil
  • Juice of half of a lime
  • 1 avocado sliced thinly


  • Preheat the oven to 400 degrees F. Bring the water to a boil and add the broth paste.
  • Add the bulgur and boil for 10 minutes. Drain and set aside to cool.
  • Place the beans on a baking tray and coat with 1 tsp of olive oil. Season with salt and pepper and roast for 10 minutes and starting to turn slightly golden.
  • Let the beans cool slightly after they're done.
  • In a large bowl with the bulgur, add the mozzarella, peas, cilantro, 2 Tbsp olive oil and lime juice.
  • Using a large wooden spoon or spatula mix all of the bowl ingredients together.
  • Taste and season with more salt and pepper if needed.