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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Green vegetable salad



Total: 20 min


10 min


10 min

3.863248 0 5 117



1 serving
  • 60 g Green peas
  • 60 g aragula lettuce
  • 5 Green asparagus
  • 125 mL (½ cup) Bulgur wheat
  • 0.5 Avocado
  • 1 Green onions
  • 10 mL (2 teaspoon) Chives
  • 4 strand Parsley
  • 0.5 Lemon
  • 10 mL (2 teaspoon) balsamic vinegar
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Remove the ends of the asparagus and cook the spears for 10 minutes in a saucepan of salted boiling water.
  • After 3-4 minutes, add the peas. Drain and let cool.
  • Cook the bulgur in a large volume of salted water as indicated on the package.
  • Peel and finely dice the avocado; drizzle with the juice of half a lemon.
  • Wash and dry the aragula.
  • Peel and finely chop the spring onion.
  • Rinse and finely chop the herbs. Mix everything.
  • Cut the asparagus in pieces.
  • Add to the vegetables together with the peas.
  • Season with salt, pepper, balsamic vinegar, and olive oil.
  • Drain the bulgur.
  • Drizzle with lemon juice and olive oil.
  • Serve the green vegetable salad along with bulgur.

Recipe tips

  • Do not add more salt when you eat, the salt used to cook is usually enough!