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Lunch

Italian Avocado Summer Salad

  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 10 minutes

  •       

Ingredients

1 ½ cups pearl couscous
2 Hass avocados, cut your favourite way
1 bunch asparagus, shaved or quartered
3 yellow squash, finely sliced with a mandoline
70 g yellow beans, cut in half lengthwise
¼ small red onion, finely sliced
½ lemon, juiced
1 cup rocket leaves
1 tbsp roasted hazelnuts, roughly chopped
Salt and pepper to taste
Olive oil
Avocado herb dressing:
½ small Hass avocado
1 lemon, juiced
3 tbsp extra virgin olive oil
Pinch salt and pepper
½ bunch mint leaves, roughly chopped

Method

1

Cook the pearl couscous as per the packet’s instructions. Allow to cool and set aside.

2

To make the avocado herb dressing; place avocado, lemon juice, oil and seasoning into a small food processor and blitz until combined. Stir through mint leaves and set aside.

3

Place the asparagus, squash, beans and red onion in a bowl season with sea salt and lemon juice, allow to sit for a few minutes while the vegetables start to soften.

4

Add 2 tbsp of the avocado dressing to the pearl couscous and toss through to coat.

5

Arrange the pearl couscous, vegetables, rocket leaves and avocado on a serving platter. Garnish with the remaining avocado herb dressing spooned over the top, hazelnuts and a drizzle of extra virgin olive oil.

Ingredients

 1 ½ cups pearl couscous
 2 Hass avocados, cut your favourite way
 1 bunch asparagus, shaved or quartered
 3 yellow squash, finely sliced with a mandoline
 70 g yellow beans, cut in half lengthwise
 ¼ small red onion, finely sliced
 ½ lemon, juiced
 1 cup rocket leaves
 1 tbsp roasted hazelnuts, roughly chopped
 Salt and pepper to taste
 Olive oil
Avocado herb dressing:
 ½ small Hass avocado
 1 lemon, juiced
 3 tbsp extra virgin olive oil
 Pinch salt and pepper
 ½ bunch mint leaves, roughly chopped

Directions

1

Cook the pearl couscous as per the packet’s instructions. Allow to cool and set aside.

2

To make the avocado herb dressing; place avocado, lemon juice, oil and seasoning into a small food processor and blitz until combined. Stir through mint leaves and set aside.

3

Place the asparagus, squash, beans and red onion in a bowl season with sea salt and lemon juice, allow to sit for a few minutes while the vegetables start to soften.

4

Add 2 tbsp of the avocado dressing to the pearl couscous and toss through to coat.

5

Arrange the pearl couscous, vegetables, rocket leaves and avocado on a serving platter. Garnish with the remaining avocado herb dressing spooned over the top, hazelnuts and a drizzle of extra virgin olive oil.

Italian Avocado Summer Salad
IngredientsDirections

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