Almond Crusted Avocado with Bulgur Salad

Cook the bulgur according to the package instructions.

• ½ cup Bulgur wheat
• Salt

Rinse and dry the arugula and coarsely chop it. Wash the tomatoes and cut them into quarters.

• 2.1 oz Arugula
• 3.5 oz Cherry tomatoes

Halve the avocado, remove the pit and season with salt and pepper.

• 1 Avocado (~ 7.1 oz)
• Salt
• Black pepper

Toast almonds on medium heat in a non-stick frying pan without oil until golden brown and put on a plate.

• 3 Tbsp Almonds, chopped

Press the cut surfaces of the avocado halves into the almonds.

Add the vinegar, vegetable broth, agave syrup, and olive oil to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

• ¼ cup White wine vinegar
• 3 Tbsp Vegetable broth
• ¾ tsp Agave syrup
• 1 ⁠½ tsp Olive oil
• Salt
• Black pepper

Loosen the bulgur with a fork and put it in a bowl. Add the tomatoes, arugula and the dressing and mix well. Season with salt and pepper.

• Salt
• Black pepper

Serve the bulgur tomato salad with the avocado halves.

Enjoy your meal!