1 tsp finely grated lemon zest
¼ cup fresh lemon juice
3 Tbsp chopped dill
½ cup extra virgin olive oil
1 lb large cooked shrimp, shelled
3 cup baby spinach
4 radish, thinly sliced
2 Tbsp pine nut
kosher salt and freshly ground pepper
- In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
- In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.