Summer Melon Cous Cous Salad with Avocado, Grapes and Mint
The ginger lime dressing lightly dresses this fruit and herb salad for a salad that's fresh, light, and totally in season now.
extra virgin olive oil
Zest and juice of 1 lime
grated or minced fresh ginger
coarse ground mustard
Kosher salt and freshly ground black pepper
cooked pearl couscous
cooled (from an 8 ounce package)
chopped or scooped into balls
halved, seeded, and cut into chunks
pitted and chopped
fresh herbs such as mint
basil, tarragon, flat leaf parsley, or a combination of herbs, chopped
In a small bowl, whisk the olive oil with the lime juice and zest, fresh ginger, ground mustard and honey until well combined. Season with kosher salt and freshly ground black pepper.
Add the couscous to a large bowl with the remaining ingredients. Pour the dressing over the couscous and toss to coat. Season with more salt and pepper and more chopped herbs as desired.
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