Green Summer Salad Recipe
User Reviews
5
Green Summer Salad Recipe
Description
The Green Summer Salad Recipe features pearled couscous cooked and cooled before combining with diced cucumber, zucchini, asparagus, and sweet summer peas. Arugula adds a peppery bite, while shaved Parmesan contributes a savory, creamy note. Pine nuts provide a toasted crunch, especially when slightly toasted before adding.
The salad is dressed with Italian dressing, which ties together the fresh and nutty elements without overpowering the vegetables' natural flavors. The mix of textures ranges from tender cooked couscous and peas to crisp raw vegetables, creating a balanced, fresh salad.
This dish serves well as a light lunch or a complement to grilled proteins during summer. Keeping the dressing and avocado separate until serving helps maintain freshness and prevents sogginess and browning. It holds up in the refrigerator for a few days when stored properly.
Using a vegetable chopper greatly speeds up prep time but chopping by hand also works. Toasting pine nuts enhances their flavor and adds depth.
Ingredients
- 1 box pearled couscous I used Near East (4.7 oz)
- 1 English cucumber
- 2 zucchini
- 1 cup summer peas
- 1 cup asparagus diced (12-15 stalks)
- ⅓ cup green onions diced
- ½ cup cherry tomato sliced
- 1 avocado
- 2 cups arugula
- ½ cup Italian dressing I used Trader Joe's Shaved Parmesan Italian Dressing
- ½ cup Parmesan Cheese shaved
- 3 tbsp pine nuts
Instructions
- Start by preparing the couscous according to box instructions. Let cool completely before adding to the salad.
- While the couscous is cooking, wash and dice all vegetables: cucumber, asparagus, green onions, cherry tomatoes, and cook the peas.
- In a big bowl, add the cooked couscous, arugula, and italian dressing. Toss together.
- Add the remaining vegetables: diced asparagus, cooked summer peas, green onion, diced cucumber and zucchini. Toss again with tongs.
- Fold in the shaved parmesan cheese and pine nuts. Add the cherry tomatoes.
- Toss everything together, add more dressing if desired, and serve. Enjoy!
Notes
- Toast pine nuts in a skillet or oven to deepen their flavor before adding to the salad.
- Using a vegetable chopper can speed up preparation and ensure even dicing.
- Keep dressing separate until ready to serve to avoid soggy vegetables.
- Store salad in an airtight container for up to 3 days; add avocado just before serving to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 385kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 799mg | 33% |
| Potassium | 463mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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