Summer Melon Couscous 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.

Course Salad

Cuisine American

Keyword couscous, fruit salad

Servings

Calories 513kcal

⅓ cup extra-virgin olive oil
Zest and juice of 1 lime
1 tablespoon grated or minced fresh ginger
1 tablespoon coarse ground mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 cups cooked pearl couscous , cooled (from an 8 ounce package)
½ honeydew melon , chopped or scooped into balls
2 cups green grapes
1 cucumber , halved, seeded, and cut into chunks
4 green onions , chopped
1 avocado , pitted and chopped
1 cup 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.