Pineapple, Bulgur & Almond Salad

Servings 2


  • 1/4 cup #2 medium bulgur
  • 2 tablespoons fresh minced parsley
  • 2/3 cup water
  • 1/4 cup fresh chopped pineapple
  • 1/4 teaspoon ground coriander
  • 2 teaspoons olive oil
  • 2 tablespoons blanched almonds
  • 2 teaspoons lime juice
  • 1 sweet red pepper
  • 4 romaine lettuce leaves


  • Place the bulgur, water and coriander in a medium saucepan, uncovered, over a medium flame. When the water boils, turn down heat and simmer just until the water is absorbed, about 5 minutes.
  • While the bulgur is cooking, carefully chop the almonds with a sharp knife. When the bulgur is finished cooking, place in a medium bowl, spreading out the bulgur so that it will cool quickly.
  • Meanwhile, cut the top from the red pepper, and slice off two rings to be used as a garnish.
  • Add the almonds, parsley, pineapple, oil and lime juice to the cooled bulgur and toss.
  • To serve, place two lettuce leaves on each serving plate, top with salad and garnish with a red pepper ring.