Avocado Tabbouleh Salad

Name: Avocado Tabbouleh Salad
Ingredients: 1/4 cup fine bulgur; Juice of 3 lemons, divided; 2 teaspoons kosher salt, divided; Few grinds black pepper; 2 large bunches flat leaf parsley, washed, dried, picked from stems, and finely chopped; Handful fresh mint leaves, finely chopped; 1 large ripe tomato, seeds removed and finely diced; 2 scallions, thinly sliced; 2 Persian cucumbers, cut in 1/2-inch dice; 2 avocados, firm-ripe, cut in 1/2-inch dice; 2 tablespoons extra virgin olive oil; 1 teaspoon dried mint, crushed, or my Mint Salt; 16 Baby Gem, cut standard Romaine, or small Butter Leaf lettuce cups, for serving