Avocado with Almond Crust

Ingredients

• 120 g bulgur
• Salt
• 60 g arugula (0.75 bunch)
• 100 g cherry tomatoes
• 200 g avocado (1 avocado)
• Pepper
• 20 g chopped almond kernels (1 heaping tbsp)
• 3 tbsp white wine vinegar
• 6 tbsp classic vegetable broth
• 1 tsp Honey
• 1 tbsp Olive Oil

Instructions

1. 1.

   Cook bulgur according to package instructions in boiling salted water.

2. 2.

   Meanwhile, rinse and dry arugula, then roughly chop. Wash tomatoes and quarter them.

3. 3.

   Halve the avocado, remove the pit, and season the cut surfaces with salt and pepper.

4. 4.

   Place almonds on a plate. Press each avocado half onto the almond side, cutting surface down.

5. 5.

   Heat a grill pan. Place avocado halves cut-side down and cook over low heat for 2-3 minutes.

6. 6.

   Whisk vinegar, vegetable broth, honey, and olive oil together; season with salt and pepper.

7. 7.

   Fluff bulgur with a fork, transfer to a bowl, add tomatoes and arugula, pour dressing over the top, mix well, and season with salt and pepper. Serve the bulgur-tomato salad with grilled avocado halves.