Hail all things green! Pillowy pearl couscous provides the bulk of this fresh honeydew, grape, cucumber, and avocado salad tossed with fresh herbs laced in a a ginger lime dressing that goes from breakfast or brunch to lunch and dinner with loads of summer’s seasonal flavors.
While I’m not one to watch much daytime TV, the other day I sat down to lunch and flipped the old telly on while I ate my ad hoc salad made from random tidbits of dinner from the night before. I swear, if anyone bore witness to some of the combinations of odds and ends I toss together for my daily lunches I would surely lose all of my food blogging cred.
If you haven’t watched daytime television in a while, you aren’t missing a dang thing. After trolling up and down all 687 channels trying to avoid marathon episodes of Hoarders!, I flipped over to The Cooking Channel where an episode of The Kitchen was airing. There I saw always poised and perky Katie Lee sharing a recipe with GZ for an exceptionally green quinoa salad, but not green with lettuce as one would expect in the traditional way.continue to the recipe… about Summer Melon Cous Cous Salad with Avocado, Grapes and Mint
