Strawberry Avocado Couscous Salad with Lime Vinaigrette
This salad screams SUMMER! Enjoy! Israeli couscous is larger than regular couscous, but if you can't find it, use the regular. I've also used acini de pepi pasta with great results.
Dovetailing tip: Slice 2 pounds of extra strawberries. Sprinkle with 1/2 cup of sugar, cover and place in refrigerator. These are used in Meal 3's Donut Strawberry Shorcake.
|1 cup||Israeli couscous (much larger than regular couscous)|
|1||avocado, halved, seeded, peeled and diced|
|1/2 cup||corn kernels|
|1/2 cup||strawberries, quartered|
|2 tablespoons||chopped fresh cilantro leaves|
|2 tablespoons||pine nuts|
|1/4 cup||olive oil|
|1/4 cup||apple cider vinegar|
|zest of 1 lime|
|2 tablespoons||freshly squeezed lime juice|
|2 teaspoons||sugar, or more to taste|
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
In a medium saucepan, cook couscous according to package instructions.
In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette.