Herby Celery Bulgur Salad Recipes

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HERBY CELERY & BULGUR SALAD



Herby celery & bulgur salad image

This speedy salad will keep in the fridge for a few days - a great healthy lunch or snack to have on hand

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Number Of Ingredients 11

200g bulgur wheat
1 bunch celery
1 dessert apple
juice 1 lemon
4 tbsp olive oil
handful toasted hazelnuts , roughly chopped
1 red chilli , deseeded and chopped
large handful pomegranate seeds
small bunch parsley , chopped
small bunch mint , chopped
small bunch tarragon , chopped

Steps:

  • Put the bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.
  • Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.
  • Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.

Nutrition Facts : Calories 229 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ROASTED SALMON WITH CELERY AND BULGUR SALAD



Roasted Salmon with Celery and Bulgur Salad image

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Provided by Nate Appleman

Categories     Bon Appétit     Dinner     Salmon     Seafood     Fish     Bulgur     Celery     Roast     Turnip     Lemon     Healthy     Quick and Healthy

Yield Serves 4

Number Of Ingredients 13

1/2 cup walnuts
1 (1 1/2-pound) piece skin-on salmon fillet
Kosher salt
1/2 cup coarse whole grain bulgur (not quick-cooking)
2 bunches small white turnips (about 1 1/2 pounds total), trimmed
4 tablespoons olive oil, divided; plus more for drizzling (optional)
1/4 cup plain Greek yogurt
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice, plus more for drizzling
4 celery heart stalks, plus leaves for serving
1/4 preserved lemon, flesh removed, rind finely chopped
1/4 cup finely chopped golden raisins
1/4 cup parsley leaves with tender stems

Steps:

  • Preheat oven to 350°F. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
  • Increase oven temperature to 450°F. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.
  • Cook bulgur according to package directions. Set aside.
  • Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 Tbsp. oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15-20 minutes. Reduce oven temperature to 325°F. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12-15 minutes.
  • Whisk yogurt, vinegar, 2 Tbsp. lemon juice, and 3 Tbsp. oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.
  • Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.

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