I can’t speak for other parts of the country, but in Greenwich, CT it is HOT up in HURR!!! Over the weekend, the heat index reached as high as 110F! Humidity levels were off the chart and as a girl from South Texas who is quite equipped for this weather, even I was feeling burn… and I don’t mean Bernie Sanders!
When the weather reaches temps like this, I can’t even begin to imagine eating hot and heavy food. Now don’t get me wrong, I do love my summer barbecues, but when even our dog wants nothing to do with outside, it’s time to find some cool and light alternatives.
This salad is filling, and so delicious! The best part about it is that you can add in anything you have in your fridge and make it colorful and tasty. The base of the salad is pearled couscous and kale, but depending on the season the rest of it can be improvised.
In this version I used local heirloom cherry tomatoes and avocado. For dinner I would throw on some grilled shrimp for a little extra protein.
- 1 box of pearled couscous
- 1 avocado
- 1 bunch of lacinato kale
- 1 lemon or two to juice
- 1 box of cherry tomatoes
- 1/4 cup extra virgin olive oil
- sea salt
- 1 minced garlic clove
- 1/2 tsp dried oregano
Boil your pearled couscous according to the directions on the box.
While your couscous is boiling chop up your vegetables as you like them in big or small bites. I prefer smaller bites so everything integrates better and you can get a little bit of everything in every bite.
In a small bowl mix together your garlic, olive oil, lemon juice and oregano.
Feel free to add Feta or Cotija cheese for a little earthy flavor and added depth!
Put everything together in a bowl and enjoy!