When it's hot outside, I want a cool and crisp salad!
Salad Ingredients For Two
1/2 head of dark leaf romaine lettuce, chopped
1/2 cucumber, sliced thinly
1/2 red pepper, chopped
2 carrots, peeled and then chopped
1-2 radish, sliced thinly
1/2 orange, peeled and quartered
1 cup of couscous, use directions on box. Note: You'll only need half, but save the rest for later!
1/4 cup sunflower seeds, roasted and unsalted
1/3 cup + 1 Tbsp or two of pre-made guacamole or 1/2 fresh avocado mashed.
1/2 of an orange, squeezed
1/4 tsp cumin
1/8 tsp of chili powder
2 tsp of maple syrup
2 tsp of hot sauce
4 Tbsp of olive oil
4 Tbsp of lime
Add a pinch of salt and pepper
Add a few dashes of dried cilantro
Buy organic, or if in season gather veggies from your garden! Wash and chop veggies in accordance with how many people you are serving. For a small crowd, just plate the chopped romaine first, sprinkle in all of your veggies, add a few large scoops of couscous and toss. Top with the quartered oranges, and add a few teaspoons of sunflower seeds. Mix dressing and taste. Adjust the flavor to your liking. Next, spoon or lightly pour the dressing onto your salad and serve. Enjoy!
Also, this is one of many salad variations I create. If couscous is not for you, try quinoa instead.
Add in some black beans or chopped red onion too! Serve with a slice of warm bread. I do occasionally make my own bread, but I've been loving the taste and convenience of Red Hen Baking Company's Cyrus Pringle.
*Lime dressing inspired by Minimalist Baker.