A Plant-Based, Summertime Salad Recipe You’re Gonna Love!

Bulgur … because it really is a yummy grain. And cantaloupe too!

Hi all! I’m coming at you a bit early this week because of the Fourth of July! I love it when it hits on a Friday, it’s time to play all weekend long.

Of course, that means picnics, potlucks, and so many opportunities to pack along a salad. If you’re looking for something new to bring, you have to check out today’s recipe. It’s one of my favs, one I can’t wait to make in summertime when the cantaloupes are mmm …

Here’s how it all started …

Many years ago, one of my favorite restaurants had a meal I can still taste today. They offered a shrimp and cantaloupe salad made with bulgur that was simply gorgeous! I loved it!

So, I did what any budding foodie would do: I wrote down all the ingredients listed on the menu. Then I went searching for a way to create the same recipe at home.

I never quite got it right. But it never stopped the memory of me falling in love with that salad.

When I went plant-based, I thought about that salad one more time. Was there a way to create something equally good without animal-based products?

Turns out I could! And it’s a treat I still love to eat whenever I find myself with a gorgeous cantaloupe on my countertop.

Bulgur and Cantaloupe Salad

• 3/4 cup freshly squeezed orange juice

• 2 tbsp fresh lemon juice (half a lemon)

• 2 tbsp water

• 1 cup bulgur

• 2 tbsp extra-virgin olive oil

• 1 tbsp red wine vinegar

• salt and pepper, to taste

• 4 green onions, white and green parts, thinly sliced

• 1/2 cup chopped mint

• 1/4 cup chopped flat-leaf parsley

• 4 cups cubed or balled cantaloupe

• 1 can chickpeas, rinsed and drained

• 1/4 cup chopped hazelnuts, toasted

1. Combine orange juice, lemon juice, and water in a medium saucepan over medium-high heat. Bring to a boil. Add bulgur and stir to combine. Turn off heat, cover, and let absorb for at least 20 minutes.

2. Meanwhile, whisk together the oil, vinegar, salt and pepper in a large bowl. Add the green onions, mint, and parsley and stir to combine. Add the cooked bulgur and stir until combined. Add the cantaloupe and chickpeas, and refrigerate if not serving immediately. Serve chilled or at room temperature, with a sprinkle of the nuts.

Note: Don’t have parsley or don’t like it? Not a problem. I’ve substituted spinach and enjoy it just as well.

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