One of my favorite dishes in the summer is a tabbouleh salad. It is cooling, fresh, and light tasting on hot days while still fueling me to get out and do all the things I love. It also is one of those salads that seems to taste better with time, as the flavors blend together, making it a great meal prep dish in the summer to have on hand.
Traditionally, this middle-eastern salad is made with bulgar wheat which is lovely, but I have also made this recipe with quinoa and it is awesome too. Adding watermelon to this salad may sound a little nutty but it adds an extra summer flavor profile and texture to this salad which really makes it a star on the table versus a side dish.
Mint not only adds a beautiful green color and bold flavor to the salad but it is also known to support healthy digestion. Watermelon is known to be about 92% water which is great to keep us hydrated in hot weather but each pink juicy bite contains antioxidants such as lycopene, Vitamin C, amino acids, and Vitamin B6.
So, don’t hesitate to dig in and enjoy a second helping of this bright salad, bring it to your next potluck or BBQ event, or keep it in your fridge to munch on throughout the summer months.
Watermelon, Mint & Tabbouleh Salad
- 1/2 cup bulgur wheat (you can use quinoa too)
- 1 small onion, finely chopped
- 1 cup curly parsley
- 6 tbsp avocado or cold pressed olive oil
- juice of 2 large lemons
- pinch of pink Himalayan sea salt and fresh ground pepper
- 1/2 cup fresh mint, chopped
- 1 cup watermelon cubes
- Soak bulgur in hot water for 20 minutes. Place the bulgur in a strainer and push through with a spoon to remove excess water.
- Place parsely in a food processor and pulse until finely chopped. Stir in the parsely with the bulgar in a large bowl.
- Whisk lemon juice, olive oil, salt and pepper and pour over salad, gently stiring the dressing in.
- Chop mint and cut watermelon into cubes. Mix these into the salad and serve.