Crunchy Bulgar Wheat Salad with Avocado Tartar Dressing

Name: Crunchy Bulgar Wheat Salad with Avocado Tartar Dressing
Cuisine: American
Ingredients: 1 cup Bulgar Wheat (cooked and cooled); 1 small head Cos (Romaine) Lettuce (shredded); 1 small Cucumber (diced); 1 small Red Bell Pepper (diced); ½ cup Pickled Red Onions (optional); ¼ cup Fresh Dill (chopped); 340 g (12 oz) Firm Tofu (pressed and cut into cubes); Salt, for seasoning; ½ cup Plain Flour (for dredging); 1.4-1.9 L (1½-2 quarts) Peanut Oil (for frying); 1 cup Cake Flour; ½ cup Cornstarch; 1 tsp Garlic Powder; 1 tsp Onion Powder; ¼ tsp Paprika; ½ tsp Turmeric; 1 tsp Baking Powder; Pinch of Kosher Salt and Freshly Ground Pepper; 1 cup Ice Cold Soda Water (for a light batter); 1 ripe Avocado; 2 tbsp + 1 tsp Mayonnaise; 1 large Dill Pickle (sliced); 3 tsp Capers; 2 cloves Fresh Garlic; 1½ tbsp Fresh Dill; 3 tsp Fresh Lemon Juice; 1½ tbsp Chopped Red Onion

7 steps

Updated at: Sat, 14 Sep 2024 11:01:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories756.1 kcal (38%)

Total Fat46.6 g (67%)

Carbs69.9 g (27%)

Sugars4.1 g (5%)

Protein17.9 g (36%)

Sodium508.1 mg (25%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cook the Bulgar Wheat: Follow package instructions to cook the bulgar wheat, then set aside to cool. Fluff with a fork once cooled.

Step 2

Prepare the batter: In a bowl, mix together cake flour, cornstarch, garlic powder, onion powder, paprika, turmeric, baking powder, salt, and pepper. Slowly whisk in the soda water until smooth. Set aside.

Step 3

Prepare the tofu: Press the tofu to remove excess water, then cut into cubes. Season each cube with salt. Dredge in flour.

Step 4

Fry the tofu: Heat peanut oil to 180°C (350°F) in a large pot. Dip each tofu cube into the batter, then fry in the hot oil for about 6-8 minutes, turning to ensure all sides are golden brown. Transfer to a plate lined with paper towels and season with salt.

Step 5

Make the avocado tartar dressing: In a food processor, combine the avocado, mayonnaise, dill pickle, capers, garlic, fresh dill, lemon juice, and red onion. Blend until creamy. Season with salt and pepper to taste.

Step 6

Assemble the salad: In a large bowl, combine the cooked bulgar wheat, shredded lettuce, diced cucumber, red bell pepper, pickled red onions, and fresh dill. Add the crispy tofu on top.

Step 7

Dress the salad: Drizzle with the avocado tartar dressing and toss lightly to coat.