Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Don’t eat grains? Try some cauliflower pilaf technique. Also, I recognize that some limes might be more juicy or pith-y than others, so in light of this I have some suggestions for whole lime vinaigrette success/trouble shooting. First, zest the lime onto a cutting board, aiming to only grate off the green part (the white/pith is rather bitter). From here, cut it in half and squeeze the juice into your blender. Add a 1/2 teaspoon of the zest to start and go from there. You might want more if you like the fragrance/essential oils of the peel.