Bulgur Salad with Shrimp, Avocado, and Labneh
Lately, I’ve been exploring new grains beyond my usual go-tos like jasmine rice and pasta. After reading Eat, Drink, and Be Healthy, I felt inspired to expand my palate and experiment with more whole grains like freekeh, bulgur, and farro. Since whole grains are less likely to spike insulin levels, I figured it was worth trying to build a few nourishing recipes around them.
Earlier this week, I picked up a bag of Bob’s Red Mill Bulgur at my local grocery store (it was tucked away in the baking aisle) and decided to build a salad around it. I had some homemade labneh left over from The Mediterranean Dish cookbook. It’s tangy, creamy, and a lighter take on cream cheese, so I used it as the base for a quick dressing. Since I had already had my fill of chicken for the week, I chose shrimp as a lean, flavorful protein to round out the dish.
The result was a bright and satisfying bulgur salad that felt both comforting and clean. If you're looking for something quick, balanced, and a little different from your usual weeknight meals, this one is worth trying. Here's how I made it:
Ingredients
For the bulgur base:
1 cup bulgur wheat, uncooked
2 cups water
Salt, to taste or a chicken bullion cube
For the dressing:
1 ripe avocado
3 to 4 tablespoons labneh
Juice of 1 lime
Zest of ½ lime
1 small garlic clove (optional), finely grated (or granulated garlic powder)
Salt and pepper, to taste
A dash of: Aleppo Peppers, Za’atar, Cumin & Sumac
1 to 2 tablespoons water or olive oil (to thin, if needed)
For the shrimp:
½ to 1 pound raw shrimp, peeled and deveined
½ teaspoon paprika
½ teaspoon garlic powder or garlic finely minced
½ teaspoon cumin
¼ teaspoon chili powder, jalapeño powder, or cayenne (optional)
Salt and pepper, to taste
Olive oil, for sautéing
Optional additions:
Fresh herbs (like parsley, cilantro, or mint)
Thinly sliced red onion or cucumber
Cherry tomatoes, halved
Cook the bulgur
Rinse the bulgur in a fine-mesh sieve. In a saucepan, bring 2 cups of water and a pinch of salt to a boil. Stir in the bulgur, reduce heat to low, cover, and simmer for about 12 to 15 minutes, or until tender. Fluff with a fork and let it cool slightly.
Make the dressing
In a bowl or food processor, combine the avocado, labneh, lime juice and zest, garlic, salt, pepper and spices to taste. Blend until smooth (or mash with a fork). Add a splash of water or olive oil to reach your desired consistency. Taste and adjust seasoning as needed.
Cook the shrimp
Pat shrimp dry with a paper towel. Toss first with olive oil, then with paprika, cumin, chili powder, salt, and pepper. Heat a drizzle of olive oil in a skillet over medium heat. Add shrimp and sauté for 2 to 3 minutes per side until pink and cooked through. Do not overcrowd the pan, cook in batches if needed.
Assemble the salad
In a large bowl, toss the warm or room-temperature bulgur with the dressing until coated. Top with the cooked shrimp. Garnish with herbs or any optional veggies you like.
Notes
This salad is delicious warm or chilled. Leftovers hold up well in the fridge for up to two days.
You can swap shrimp for grilled chicken, chickpeas, or tofu if you'd like a different protein.
Labneh can be replaced with Greek yogurt if needed, though it will be slightly tangier and looser in texture.
