SC Johnson Family Economics Blog
Thursday, January 8, 2015

Healthy Salad: Salmon Tabbouleh | Family Economics


Alison Lewis 


Tabbouleh, a long time salad favorite of mine, is traditionally made with fresh parsley, mint, tomatoes and onion, bulgur and seasoned with lemon juice, olive oil and salt. Luckily, my three children really like this Middle Eastern favorite, which is a healthy green herbal salad with a hint of grain. I recently bought and cooked too much fresh salmon and had some leftovers. I chopped it up and added it to my tabbouleh. My youngest, son, Zachary, opened the refrigerator after school and starting eating it out of the serving bowl and said, “This is so good!” This recipe is healthy, fresh, flavorful and filled with so many vitamins and nutrients. Serve over mixed greens or arugula during lunch or dinnertime.

Salmon Tabbouleh 

Salmon Tabbouleh Salad

Prep: 20 minutes
Yield: 4 servings


1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint, finely chopped
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
Salt and pepper, to taste
1 1/2 cups fresh salmon, cooked & chopped


Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over mixture, then cover bowl tightly with Saran™ Premium Wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. Add salmon and toss gently.

What is your favorite healthy salad recipe?

Photo courtesy of Alison Lewis.

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