Great textures, great ingredients, and easy to toss together. What more could you ask for in a salad! This is an excellent salad for a light, healthy lunch. It could also be great to make up on a Sunday evening and have it for quick grab-and-go lunches for work early in the week, though you'll want to eat it within a couple days of making it.
This recipe has instructions for using couscous that has cooked and been chilled. If you don't already have that done, add in about an hour for cooking and refrigerating your couscous. Or quinoa, which works just as well for this recipe.
It's also easy to customize this salad based on the ingredients you love the most — artichoke hearts, sun-dried tomatoes, almonds, chickpeas, edamame and all sorts of different things could be added or substituted to make this exactly to your liking. Inspired by a recipe from Kelly Rossiter.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 6-8 servings
Couscous and Avocado Salad with Dijon-Thyme Vinaigrette
- 1.5 cups cooked and chilled couscous (or quinoa)
- 1 celery rib, chopped
- 1 green onion, chopped
- 1 roasted red pepper, chopped
- 1/4 cucumber, chopped
- 1 avocado, pitted, peeled and cubed
- 6 olives, sliced
- 1 tablespoon capers, drained
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 teaspoons fresh thyme leaves
- Dash of salt and pepper to taste
- In a large bowl add the cooked couscous, the celery, onion, red pepper, cucumber, avocado, olives and capers.
- In a small bowl whisk together olive oil, vinegar, mustard and thyme leaves. Taste and add more vinegar if you like.
- Pour vinaigrette over couscous and vegetables and stir to coat. Add salt and pepper to taste.
- Serve and enjoy!
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