Strawberry Avocado Couscous Salad with Lime Vinaigrette

Serves: 4

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.

Yield: 4 servings
Prep Time:
Cook Time:
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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.

Serve immediately.


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