Spring Veggie Tabbouleh

Hey friends,

we are back from our vacation and that also means back to business for me! The last few days were lovely though: First, a wee stop in Innsbruck, then Verona and even a few hours in Peschiera del Garda 💙 – definitely worth those few extra pounds we gained there. For some impressions of the trip head over to my Instagram.

In Italy, the weather was already super mild, sunny and basically felt like spring. Back home it’s still a bit colder so while I wait for spring to arrive here as well, I’ll pass my time with this delicious (and pretty green) tabbouleh with asparagus, spinach and avocado. Easy and quick to make so it’s perfect for a light yet delicious dinner – give it a try!

Spring Veggie Tabbouleh

Spring Veggie Tabbouleh

Yield: makes 4 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Light, fresh and green - this dish brings spring onto a plate!


  • 75 g (instant) bulgur
  • 150 ml hot water
  • 250 g green asparagus
  • 4 spring onions
  • 1 avocado
  • 75 g baby spinach
  • 1 handful of parsley
  • the juice of one lemon
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt & pepper


  1. Put the bulgur into a large bowl, add the hot water and some salt, then mix well and let it rest for about 5 minutes. Then stir to fluff up and set aside.
  2. Clean the asparagus, cut it into bite-sized pieces and fry in a pan for 4-5 minutes, season with salt and pepper.
  3. Meanwhile, wash and dry the spring onions, spinach and parsley and finely chop everything. Cut the avocado into small cubes and combine everything with the bulgur. Finally, stir in the fried asparagus as well as lemon juice, apple cider vinegar and olive oil. Then season to taste and serve.

Green, tasty & a bit unusual! Have you made something like this before?

Stay sweet & HAPPY COOKING!

xx Kristin

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