Strawberries do not ripen after they are picked. As long as they are ripe, smaller berries have a more intense flavor than large berries, which tend to have more water and a diluted flavor. Perfectly ripe strawberries are delicious eaten as is, but they also make great additions to desserts and salads. Today’s recipe is a salad. It contains a wonderfully fresh mix of strawberries, avocado, and corn; it’s like eating summer in a bowl!
Strawberry & Avocado Couscous Salad with Lime Vinaigrette
Ingredients:
Salad:
- 1 cup Israeli or pearl 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
Lime Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar
Directions:
Prep the strawberries, cilantro, & avocado.
To make the vinaigrette, whisk together the olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl. Set the dressing aside.
Make the vinaigrette.
In a medium saucepan, cook the couscous according to the package instructions.
Cook the couscous according to the package directions.
In a small, dry skillet, toast the pine nuts, shaking the pan often, for 3-5 minutes, until they are browned.
Toast the pine nuts.
In a large bowl, combine the couscous, avocado, corn, strawberries, cilantro, and pine nuts. Stir in the lime vinaigrette. Serve immediately.
Gently toss the salad ingredients together.
If making the salad ahead of time and serving chilled, combine all the ingredients except for the avocado. Prep the avocado to add to the salad just before serving and stir it in gently.
Lots of summer produce in this salad!
All the goodness of summer produce is in this salad! ~Linda
Strawberry & Avocado Couscous Salad with Lime Vinaigrette (adapted from damndelicious.net via countryliving.com) Makes: 4 servings, Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time Required: 25 minutes
Ingredients:
Salad:
- 1 cup Israeli or pearl 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
Lime Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar
Directions:
To make the vinaigrette, whisk together the olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl. Set the dressing aside.
In a medium saucepan, cook the couscous according to the package instructions. In a small, dry skillet, toast the pine nuts, shaking the pan often, for 3-5 minutes, until they are browned.
In a large bowl, combine the couscous, avocado, corn, strawberries, cilantro, and pine nuts. Stir in the lime vinaigrette. Serve immediately.
If making the salad ahead of time and serving chilled, combine all the ingredients except for the avocado. Prep the avocado to add to the salad just before serving and stir it in gently.