Recipe is slightly modified from Chelsea's Messy Apron.
This salad is packed with nutrients, is filling, and — most importantly — is loaded with flavor! This salad is made with fresh kale and veggies, cooked couscous, juicy cherry tomatoes, creamy avocado, crisp red pepper, and crunchy almond bits All the ingredients are tossed in a punchy lemon vinaigrette.
- 3 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 and 1/2 tablespoons pomegranate vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- Salt and pepper
KALE & LETTUCE : Start by removing the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better! Once it's all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Next, sprinkle some fine sea salt on top (about 1/2 to 1 full teaspoon) and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute and then give it another quick rinse. Wash the lettuce and cut the leaves into desired bit-size pieces. Dry both the kale and lettuce. (Tip: Use a salad spinner to quickly dry veggies!)
COUSCOUS: Meanwhile, prepare the couscous according to package directions using the water and olive oil. (Add water and oil to your smallest pot, bring to a boil, remove, stir in the couscous, cover with the lid, let steam a few minutes, remove lid, fluff couscous with a fork)
VEGGIES AND FRUITS: Half the cherry tomatoes. Remove the stems and seeds of a red pepper and chop that as well. Remove the skin and pit of an avocado and thinly slice or chop.
DRESSING: Combine all of the dressing ingredients and whisk until they are combined. Season to taste with salt and pepper (about 1/4 teaspoon of each)
ASSEMBLY: toss completely dried kale and lettuce with couscous in a large bowl. Add the tomatoes, red pepper, avocado, and almond bits. Drizzle dressing (as much as desired) on salad and toss. Add any additional dressing as desired and serve.