Italian Avocado Summer Salad

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

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

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.

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.

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

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.

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