Green Tabbouleh W/ Asparagus & Avocado

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

**Note by BC: used quinoa (1cup cooked per person) instead of bulgur and kale (massaged!) instead of arugula; didn’t have fresh herbs on hand, used dried parsley instead, juice of 1 lemon. Soooo good!

3 tbsp couscous or bulgur

400 g/14 oz green asparagus (about 25 pieces)

4 scallions

1 avocado

3 cups of arugula

⅓ cup of fresh mint

⅓ cup of garden cress

⅓ cup of parsley

2 lemons, juice

1 tbsp olive oil (optional, I prefer to keep it oil-free)

salt, pepper

Note: Ingredients may have been altered from the original.

Directions at greenevi.com

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