Green Summer Salad Recipe
Every summer tablescape needs a fresh green salad. With the plentiful produce available in the summer months, why not take advantage with a gorgeous healthy salad.
Servings: 6
Calories: 385kcal
Equipment
- Sauce pot
- Rubber Spatula
- Cutting Board
- Knife
- Mixing Bowl
- Tongs
- measuring cups / spoons
Ingredients
- 1 box pearled couscous I used Near East (4.7 oz)
- 1 English cucumber
- 2 zucchinis
- 1 cup summer peas
- 1 cup asparagus diced (12-15 stalks)
- ⅓ cup green onions diced
- ½ cup cherry tomatoes sliced
- 1 avocado
- 2 cups arugula
- ½ cup Italian dressing I used Trader Joe's Shaved Parmesan Italian Dressing
- ½ cup shaved parmesan
- 3 tbsp pine nuts
Instructions
- Start by preparing the couscous according to box instructions. Let cool completely before adding to the salad.
- While the couscous is cooking, wash and dice all vegetables: cucumber, asparagus, green onions, cherry tomatoes, and cook the peas.
- In a big bowl, add the cooked couscous, arugula, and italian dressing. Toss together.
- Add the remaining vegetables: diced asparagus, cooked summer peas, green onion, diced cucumber and zucchini. Toss again with tongs.
- Fold in the shaved parmesan cheese and pine nuts. Add the cherry tomatoes.
- Toss everything together, add more dressing if desired, and serve. Enjoy!
Video
Notes
If you have time, toast the pine nuts in the oven on a skillet to give a richer, nutty taste.
Use a vegetable chopper to make salad prep quick and easy.
Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you’re ready to enjoy so it doesn’t get soggy, and I also suggest keeping the avocado off to prevent browning.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 45g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 799mg | Potassium: 463mg | Fiber: 6g | Sugar: 6g