We know the struggle: you have friends coming over in two hours, it’s hot out… what should you make as a side for your BBQ?! This salad. Colorful, fresh, light, everything you want for a cool summer side! Plus, it takes no time to make. We love Israeli couscous for this salad because it is heartier and more substantial than regular couscous. This is key!
To make the vinaigrette, whisk together your avocado oil (or olive oil), apple cider vinegar, lemon zest, lemon juice, sugar, salt & pepper. Set this aside for later.
In a saucepan, cook your Israeli couscous according to the instructions. Fluff the couscous as it cools to avoid sticking. Meanwhile, dice your avocado and strawberries, and slice your red onion thinly. Add them into the couslcous, along with blue cheese crumbles, corn, and cilantro (or mint). Finally, pour in the light lemon vinaigrette. Yum!
Strawberry Avocado Couscous Salad in Lemon Vinaigrette
Prep: 10 minutes
Cook: 5 minutes
1 cup Israeli couscous
1 avocado, diced
1/3 cup sweet corn
1/2 cup strawberries, diced
(very) thinly sliced red onion
1 small handful chopped fresh herb of your choice (we used cilantro, mint would work well too)
1/2 cup blue cheese crumbles
1/3 cup avocado oil (or olive oil)
3 tablespoons apple cider vinegar
1 tablespoon organic white sugar
Zest of lemon
2 tablespoons freshly squeezed lemon juice
Salt and pepper
Vinaigrette: whisk together avocado oil, apple cider vinegar, lemon zest and juice, sugar and salt & pepper in a bowl and set aside.
In a saucepan, cook Israeli couscous according to package instructions. It usually takes about 6-8 minutes. Let the cous cous sit in a bowl to cool, fluff with a fork to prevent sticking.
In a large bowl, combine couscous, strawberries, avocado, corn, and herbs. Stir in lemon vinaigrette.