Basil Tabouleh in Lettuce Cups

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This is a refreshing salad that can be enjoyed with protein and amino acid-rich grilled wild salmon.

3/4-cup fine bulgur
3/4 cup minced red onion
1 tsp salt
1/2 tsp allspice
Pinch cayenne pepper
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/3-cup fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup lemon juice
1/4-cup olive oil
1 cup finely diced cucumber
1 cup finely diced seeded tomato
Boston lettuce cups

In a bowl, wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hr.
While bulgur is soaking, in a large bowl, stir together the onion, salt, allspice, and let the mixture stand for 30 min. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion the lemon juice, the oil, cucumber, tomato and salt and pepper, allspice & cayenne to taste. Toss well and serve in lettuce cups. Drizzle with olive oil and top with sea salt. Garnish with nasturtium or borage flowers.

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