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Prepare the ingredients.
Place the bulgur in a bowl, add 1 cup of boiling water, cover with a lid and let stand for 20 min or until all the water has been absorbed.
Peel the grapefruit and separate the segments. Cut down the sides of each segment, following its natural line, and remove the skin and white pith. Slice each segment into 3 or 4 pieces.
Remove the ends from the pea pods and cut each into 3 or 4 pieces. Chop the cilantro and split the almonds.
Toss all ingredients except the grapefruit and almonds in a mixing bowl including white balsamic vinegar and olive oil. Season with salt and pepper to taste.
At the very end, when all ingredients are mixed well, add grapefruit pieces and lightly work them into the salad to prevent them from getting mushed.
Place in a serving bowl and sprinkle with almonds. Serve it right away or chill it for later.