Put the bulgur in a mixing bowl and top it up hot chicken or vegetable broth or hot water on it. Cover it with alu foil and let it rest in its own steam until the grains absorb the liquid.

Chop up the green herbs.

Put the tomato vinegar in a small, closeable glass jar, add the salt and the pepper, allowing time for the salt crystals to melt.

Add the hempseed oil and the mustard. Close the jar and shake it well to help the ingredients blend properly.

Cut the avocado in half, remove its seed with a spoon and dice it.

When the bulgur is done, mix in the chopped up herbs (the parsley, the basil and the chives) as well as the avocado cubes and the salad dressing.