Lemony Bulgur Salad With Shrimp and Spinach

Food and Wine

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  coarse bulgur
• 1  teaspoon  finely grated lemon zest
• 1⁄4 cup fresh lemon juice
• 3  tablespoons  chopped dill
• 1⁄2 cup  extra-virgin olive oil
• 1  lb  large  cooked shrimp, shelled
• 3  cups  Baby Spinach
• 4  radishes, thinly sliced
• 2  tablespoons pine nuts
•  kosher  salt & freshly ground black pepper

Directions

1. In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
2. 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.
3. MAKE AHEAD.
4. The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.