Categories: June2014, Salads, Summer, Vegetarian, Whole Grains

Ingredients

• 1/2 cup lemon juice, divided
• 1/4 teaspoon fine sea salt
• 1 cup bulgur
• 1 1/2 tablespoon honey
• 6 radishes, trimmed and thinly sliced
• 1/2 English cucumber, thinly sliced
• 1/4 cantaloupe or honeydew (or a combo), seeded and peeled and thinly sliced crosswise
• 1/4 cup fresh mint, thinly sliced

Directions

1. In a small pot, bring 1 1/2 cups water, 1/4 cup lemon juice and salt to a boil. Pour into a large, heatproof bowl with bulgur, stir briefly, cover and set aside at room temperature until bulgur is tender, about 30 minutes. Fluff with a fork, and drain off any excess water (if needed).

2. In a small bowl, whisk together remaining lemon juice and honey. Spoon bulgur into four wide, shallow bowls, fan radishes, cucumbers, and melon over the top and drizzle with lemon dressing. Garnish with mint and serve.

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