Lemon Asparagus Couscous Salad
The bold flavors of lemon, garlic, and green onion come together perfectly in this salad. If you love citrus, this salad will knock your cocks off! Serve it cold or warm, either way, you will be impressed.
Servings: 8
Equipment
- 1 large bowl
- 1 saucepan to cook the couscous
- 1 frying pan to cook the asparagus
- 1 mason jar with a lid for the dressing
Ingredients
For the salad
- 1 cup cooked couscous You'll need 1 cup of water and ½ teaspoon of salt.
- 1 cup cooked asparagus spheres You'll need 1 tablespoon of avocado oil and a teaspoon of salt.
- 1 ½ cup cherry tomatoes, halved
- ⅓ cup green onion, sliced
- ¾ cup micro greens I prefer thinner micro greens like broccoli sprouts
- ¼ cup slivered almonds
For the dressing
- ½ cup extra virgin olive oil
- 2 lemons, zested
- juice from 1½ lemons
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 3 garlic cloves, minced
- salt and pepper to taste
Instructions
- Cook the couscous according to package instructions then transfer to a large bowl to cool.
- While the couscous is cooking, prepare the asparagus.
- In a pan, drizzle avocado oil. Once hot, add the asparagus and salt and cook on medium heat until the asparagus is bright green and crisp. Transfer the spheres to the bowl of couscous.
- Add the chopped tomatoes, green onion, micro greens, and slivered almonds to the bowl.
- For the dressing, add all of the ingredients to a mason jar, secure the lid, and shake well.
- Pour the dressing over the salad and toss well.
- Eat right away or store in the fridge for about two hours to chill.
Notes
*This salad can last in the fridge for about 2-3 days.
*If you aren't a lemon or garlic lover, simply reduce the amount.