Quick info

  • Servings: 2
  • Total time: 30 minutes
  • Prep: 15 minutes
  • Cooking: 10–15 minutes (check the package instructions)
  • Tools: pot, coarse grater, knife, spoon, large bowl

Ingredients

  • Quinoa and bulgur mix: 120g (4.2 oz), raw weight
  • Avocado: 1 large or 2 small (ripe but still firm)
  • Carrot: 1 large (about 100g/3.5 oz)
  • Red onion: ⅓ of a medium onion
  • Iceberg lettuce: 3 leaves
  • Extra virgin olive oil: 2 tablespoons
  • Salt: ¼ teaspoon
  • (Optional) Fresh mint: 6 leaves
  • (Optional) Lemon juice: ½ teaspoon (only if you’re saving half the salad for the next day)
Pink bowl with quinoa and bulgur, grated carrot, shredded iceberg lettuce and diced avocado with red onion, still separated before mixing

Method

  1. Prep the onion: thinly slice ⅓ of a medium red onion and soak it in a bowl of cold water for 10 minutes — this mellows its sharp bite while keeping it crunchy.

  2. Cook the quinoa and bulgur: bring the amount of water listed on the package to a boil, add the 120g (4.2 oz) of quinoa and bulgur, and cook for the time indicated, usually 10–15 minutes. If any water is left, drain it, then transfer the mix to a large bowl, fluff it with a fork, and let it cool completely: it’s important that it’s fully cold before you add the vegetables.

  3. Prep the carrot and iceberg: peel 1 large carrot and grate it with a coarse grater, so you get shreds thick enough to stay crunchy. Wash and thoroughly dry 3 iceberg lettuce leaves, then cut them into thin strips — drying them well matters, or they’ll release water into the salad.

  4. Drain the onion: after the 10 minutes are up, drain the red onion slices and pat them dry with paper towels.

  5. Prep the avocado: cut the avocado in half and remove the pit.

    • With the tip of a knife, score a grid into the flesh of each half, without piercing the skin, to get lots of little cubes.
    • Scoop out all the flesh with a spoon, starting from the sides, so you get it all out cleanly from the skin.

  6. Assemble the salad: once the quinoa and bulgur are completely cold, add the grated carrot, red onion, avocado, iceberg strips and, if you like, 6 mint leaves torn by hand. Mix gently so you don’t mash the avocado.

  7. Close-up of quinoa and bulgur salad mixed with carrot, avocado and iceberg lettuce in a pink bowl

    Dress it: if you’re saving part for the next day, first set aside half the salad, drizzle it with ½ teaspoon of lemon juice so the avocado doesn’t brown, and put it in the fridge. You’ll dress it the next day with 1 tablespoon of extra virgin olive oil and ⅛ teaspoon of salt.

    For the salad you’re eating today, add extra virgin olive oil and salt: 2 tablespoons of oil and ¼ teaspoon of salt if you’re eating all of it, or 1 tablespoon of oil and ⅛ teaspoon of salt if you’ve set half aside. Give it one last gentle toss and serve.