Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | bulgur |
| 2 cups | boiling water |
| 3/4 pound | large shrimp, shelled and deveined |
| 1 cup | cherry tomatoes, halved |
| 1 | avocado, cut into 1/2-inch cubes |
| 1/3 cup | thinly sliced green onions |
| 1/4 cup | chopped toasted walnuts |
| Grated zest from 2 limes | |
| 1/3 cup | fresh lim juice ( 2 to 3 medium limes) |
| 3 tbsp | flaxseed oil |
| 2 tbsp | Dijon mustard |
| 2 tbsp | chopped parsley |
| 3/4 tsp | salt |
| 1/2 tsp | pepper |
Directions
1. In large heatproof bowl, combine bulgur and boiling water and let stand 30 minutes. 2. Meanwhile, in medium saucepan, bring 2 cups of water to a boil. Add shrimp and cook until shrimp turns pinky-orange and is just cooked through, 2 to 3 minutes. Drain. When cool enough to handle, coarsely chop. 3. Add tomatoes, avocado, green onions, walnuts, lime zest, lime juice, flaxseed oil, mustard, parsley, salt and pepper to the softened bulgut, and stir to combine. Serve at room temperature or chilled. Nutrition Information Per serving: 472 calories, 24g total fat, 2.9g saturated fat, 13.1g dietary fiber, 101mg cholesterol, 762mg sodium.
Source: www.wholehealth.md