Bulgur, Pomegranate & Mint Salad
by Asaf Feit | Breakfast, Bulgur, Cold & Oliy, Decrease Pitta, Decrease Vata, Decrease Vata-Pitta, Dinner, Easy to Digest, Fall, Heart Blood Deficiency, Heart Yin Deficiency, Late Summer, Liver Blood Deficiency, Liver Dry Stagnation, Lunch, Nourishing, Recipes, Spring, Stimulating, Summer |
Bulgur, Pomegranate & Mint Salad
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast, Dinner, Lunch
- 1 cup bulgur Vata - Pitta - - Kapha +
- 1 3/4 cups water Vata 0 Pitta - Kapha +
- Seeds from 1 pomegranate Vata - Pitta - Kapha -
- 1/3 cup mint leaves chopped (Vata 0 Pitta - Kapha -)
- 7 chives chopped (Vata - Pitta + Kapha - -)
- Juice from 1 lemon Vata - - Pitta + Kapha -
- 3 Tbs. olive oil Vata - - Pitta + Kapha +
- Salt to taste Vata - - Pitta 0 Kapha +
- Black pepper to taste Vata - Pitta + Kapha - -
Heat the bulgur in a dry cooking pot for 2 minutes. Add the water, bring to boil, cover and lower the flame.
Cook for about 10 minutes, until all water is absorbed.
Let cool.
Mix in a large bowl the bulgur with the pomegranate seeds, mint and chives.
Add the olive oil and the lemon juice, season with salt and pepper to taste and serve.
