Crab, Avocado and Bulghur Wheat Salad Recipe

A wholesome salad that caters to everyone; it has a sea food, a fruit and whole grain ingredients. So this salad has something for everybody’s taste. Rich in flavor and content, the salad is so fulfilling it can serve as the main course in lunch very well apart from being the perfect side dish for any meal. It takes up to one hour to prepare but you will be overwhelmingly pleased with the effort while serving.

Serving size: 4 person
Preparation time: 1 hour
Utensils needed: saucepan, sieve, large mixing bowl, serving platter

Crab salad:

– 2 cans crab (170 g each)
– 2 avacados
– 2 green apples
– 125g bean sprouts
– 3 tablespoon mayonnaise
– 3 tablespoon yogurt
– 1 tablespoon lemon juice
– cayenne pepper (according to taste)
– 1 Lettuce (leafed)
– 30 walnut, chopped

Bulghur wheat salad:

– 200 g bulghur wheat
– 1 tablespoon virgin oil
– 3 tablespoon lemon juice
– 3 tablepsoon chopped parseley
– 2 tomatoes, diced
– salt and pepper according to taste


  • 1

    Boil the wheat in water until tender. Drain out the water totally in a sieve. Leave it to cool down.

  • 2

    In a large mixing bowl add the lemon juice, olive oil, parsley and tomatoes. When the wheat cools down, mix it with this and stir well. Top it with salt and pepper according to taste. Leave it in room temperature while you prepare the crab salad.

  • 3

    Open up the crab tin. Cut the crabs to smaller sizes and place in a bowl. Chop the flesh of Avocados and add to the crab. Slice the apples thinly after peeling and add them too. Lastly, put the beans inside.

  • 4

    Whisk together the mayonnaise, yogurt, lemon juice and cayenne pepper until they form a smooth mixture. Pour it over the crabs and toss gently to mix.

  • 5

    On a salad platter, pile the bulghur salad. Put the Lettuce leaves on their top and then top the leaves with the crab salad. Sprinkle chopped walnuts.

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