Pesto Tabbouleh Summer Salad
Ingredients
- 1 cup medium grind bulgur
- 2 cups water
- 1 cup packed fresh parsley leaves
- 1 ½ cups lightly packed baby arugula
- ⅓ cup raw walnuts
- 1 clove garlic
- ¼ teaspoon fine sea salt
- 1 tablespoon lemon juice
- about ¼ cup olive oil
- 1 ½ cups halved cherry tomatoes
- 1 ½ cups chopped english cucumber (or regular)
- ½ cup thinly sliced green onion
- 2 to 4 tablespoons chopped fresh mint, to taste
- 1 cup lightly packed baby arugula, roughly chopped
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