Cajun Seafood Tabbouleh Salad
Ingredients
- 1/3 cup dry bulgur steamed in water or broth
- 4 bunches flat-leaf or curly parsley, finely chopped (about 3 cups)
- 1 cup cilantro, finely chopped
- 2 tablespoons dried dill
-
1 tablespoon dried mint
2 tablespoons fresh mint, finely chopped
- 4 Roma tomatoes, finely diced
- 1 large ripe avocado, finely diced
- juice from 2 lemons
- 3 tablespoons olive oil
- salt & pepper to taste
Seafood
-
1.5 lb bay scallops
- shrimp
- 1 tablespoon low sodium cajun seasoning
- sea salt & pepper to taste
- 1 tablespoon olive oil
- lime zest
Steps
Step 1
Add bulgur to a bowl and add boiling water until there is about 1/2-inch of liquid above the bulgur. Cover and set aside to let the bulgur absorb the liquid and become more plump.
Afterward, let it cool to about room temperature, you want to ensure you do not add the hot bulgur to the salad.
Step 2
In a large mixing bowl, add all of the ingredients for the salad and toss together. Season to taste with sea salt & pepper. Set aside in the fridge to chill.
Step 3
Pat scallops dry with a paper towel and let them rest, covered on dry paper towels for at least 20 minutes at room temperature. You want them as dry as possible before cooking.
Add the scallops to a bowl, add the seasonings, and thoroughly rub all over.
Step 4
Set a skillet on medium high heat. Once hot, add avocado oil and the scallops. Let the scallops cook untouched for 2 – 3 minutes until they are seared, then move the scallops around in the pan to cook them the rest of the way through.
Set aside on a plate to cool completely before adding to the salad.
Step 5
Add the scallops to the mixing bowl and toss together! Enjoy immediately with Romaine lettuce leaves or by itself as a salad for meal prep.
Note: since it is seafood, I do not recommend eating it after 4 days in the fridge. To extend the life of the salad, keep the seafood separate until you are ready to enjoy them together.