Stetson Chopped Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 3/4 cup water
  • 1/2 cup Israeli couscous
  • 6 cups baby arugula
  • 1 cup fresh corn kernels
  • 1 cup halved or quartered cherry tomatoes
  • 1 firm ripe avocado, diced
  • 1/4 cup toasted pepitas
  • 1/4 cup dried currants
  • 1/2 cup chopped fresh basil
  • 1/4 cup buttermilk
  • 1/4 cup mayo
  • 1 tbsp. lemon juice
  • 1 small garlic clove, peeled
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Bring water to a boil in a small saucepan. Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8-10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.

  2. Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas, and currants in decorative lines over the arugula.

  3. Combine basil, buttermilk, mayo, lemon juice, garlic, salt and pepper in a mini food processor; pulse until smooth. Top the salad with the dressing just before serving.

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