Tabouli Seafood Salad Recipe


Preparation Time5 MinDifficulty LevelEasy
DishMain Ingredient


 Warm water2 Cup (32 tbs)
 Bulgur wheat3⁄4 Cup (12 tbs)
 Whole baby clams1 Can (10 oz), drained
 Frozen cooked shrimp6 Ounce, thawed (1 Package)
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Sweet peppers2 , cut into 1/2-inch squares (Red Or Green)
 Olive oil/Salad oil1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Dried dill weed1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Lettuce leaves4
 Tomatoes2 Medium, sliced and halved
 Small onion1⁄2 , thinly sliced and separated into rings

Nutrition Facts

Serving size: Complete recipe

Calories 1436 Calories from Fat 568

% Daily Value*

Total Fat 64 g98%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 580 mg193.3%

Sodium 2201 mg91.7%

Total Carbohydrates 132 g43.9%

Dietary Fiber 30 g119.8%

Sugars 16 g

Protein 101 g202.4%

Vitamin A 125.7% Vitamin C 492.1%

Calcium 47.6% Iron 368.8%

*Based on a 2000 Calorie diet


For salad, in a bowl combine the warm water and bulgur. Let stand for 1 hour. Drain well; press excess water out of bulgur. Combine the bulgur, clams, shrimp, mushrooms, and red or green sweet peppers.
For dressing, in a screw-top jar combine olive or salad oil, lemon juice, dillweed, and salt. Cover and shake well to mix. Pour dressing over salad; toss lightly to coat. Cover and chill for several hours.
Just before serving, spoon salad into a lettuce-lined salad bowl. Arrange tomatoes around edge of bowl. Top with onion rings.