The kale avocado couscous salad recipe you'll want all summer
What's more refreshing for lunch or dinner during summer than a huge bowl of greens, fresh, seasonal produce and a delicious homemade dressing?
"Good Morning America" Food is serving up the best big salads for summer with an array of easy and hearty recipes.
Nicole Modic, recipe developer, content creator and founder of Kale Junkie, shared one of her favorites that's a glimpse into her upcoming debut cookbook, "Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating."
Kale Avocado Couscous Salad
Ingredients
1 1/2 cups water
1 cup pearl couscous
Pinch of sea salt, plus more as needed
8 cups lacinato kale, stems removed and very thinly sliced
1/2 red onion, thinly sliced
2 avocados, diced
1 tomato, diced
3/4 cup crumbled feta cheese
2 garlic cloves, mashed
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 1/2 lemon
Directions
In a small saucepan, bring the water to a boil. Add the couscous and salt, return to a boil, then turn down the heat to a simmer, cover, and cook until tender, about 15 minutes.
Remove the pan from the stove, drain any remaining water, then let the couscous cool for about 15 minutes. (This step is important so the kale doesn’t wilt from the heat of the couscous.)
In a medium bowl, combine the kale, onion, avocado, tomato, feta, and couscous. Add the garlic, oil, vinegar, and lemon juice. Toss to combine.
Season with salt and pepper and enjoy.
Recipe reprinted with permission courtesy of "Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating" By Nicole Keshishian Modic Ten Speed Press October 25th, 2022.
