Tabbouleh Stuffed Avocados
Food + Drink Recipes

Tabbouleh Stuffed Avocados Recipe

January 14, 2019

This tabbouleh salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. Give it a modern twist by stuffing the salad inside avocado bowls!

By Yumna Jawad

Whatever diet you’re embarking on in the new year or whatever resolutions you’re working on for a healthier you, chances are you’ll need to include fresh vegetables in the mix. And sometimes eating the same old salad with lettuce, tomatoes and cucumbers can get mundane. But there are many wonderful recipes that incorporate vegetables without compromising on flavor. This tabbouleh stuffed avocados recipe is one new idea!

If you’ve never had tabbouleh salad before, it’s time to give it a try with a modern twist by making these tabbouleh stuffed avocados. Tabbouleh is a popular Lebanese salad that is common around the Middle East. Since both my parents are Lebanese, I grew up eating a lot of tabbouleh, and I learned all their tips and tricks to get the best flavor.

Tabbouleh is basically a parsley salad, that’s finely chopped, along with tomatoes, green onions, some mint and bulgur — all tossed in a lemon and olive oil dressing. It’s fresh, tangy and totally healthy but with a ton a flavor.

Traditionally the salad is not served with avocados. But the creamy taste and texture of avocados is such a wonderful complement to the tangy flavors of the salad. Plus, it creates mini disposable bowls that you can eat straight from. What more fun can you want from a healthy appetizer?

There are so many flavorful ways to incorporate more vegetables into your “healthier you” 2019 resolutions. I hope you give this tabbouleh stuffed avocados recipe a try!


1/4 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup extra fine bulgur wheat

2 bunches parsley about 2 cups chopped

1-2 vine-ripe firm tomatoes

2 green onions, both green and white part

1/4 cup fresh mint leaves

Salt and pepper to taste

4-6 avocados, cut in half and pitted


  1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing, and let it soak until it is soft and plumped, about 15 minutes.
  2. Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
  3. Place the chopped vegetables in a large bowl. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
  4. Using a spoon, remove some of the inside flesh of the avocado to create a cavity for adding the tabbouleh. You can store the extra removed avocado for another purpose. Scoop the tabbouleh into the crevice when ready to serve.
  5. Serve at room temperature or cold.

Yumna Jawad

Yumna Jawad is the founder of Feel Good Foodie — a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients! Yumna has a business degree and a background in marketing and branding. While taking a slight break from work when her kids were born, she started micro-blogging on Instagram in July 2013.

Without any formal cooking training or experience, she started sharing images of the meals she cooked her family. The simplicity, realness and accessibility of her recipes (all shot on an iPhone!) eventually garnered over 2 million followers.  She then launched an extension of the brand built from Instagram into a blog with hundreds of recipes, with a focus on healthy Mediterranean food.

Her recipes and photos have been featured on BuzzFeed, Women’s Health and Good Housekeeping. She was also named by SELF magazine as a top healthy food blogger to follow on Instagram. When she’s not in the kitchen, Yumna is playing Scrabble with her 7-year-old daughter or building Legos with her 6-year-old son.

More recipes from Yumna Jawad:

No Comments

    Leave a Reply