Israeli couscous salad with hearts of palm and avocado

Wonderful for the warm season, this salad makes a light meal or it can accompany heavier, grilled dishes. You can prepare it ahead of time, simply add the hearts of palm and avocado just before serving.

Ingredients (serves 4)
- 1.5 cups Israeli couscous, boiled according to instructions on the packaging 
- 2 green onions, sliced
- 1 English cucumber
- 1 can 400ml hearts of palm, sliced
- 1 avocado, cut in half, pitted and sliced
- a pinch crushed red pepper
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Place the couscous in a bowl, fluff with a fork and allow to cool. Cut the cucumber in half. Slice half of the cucumber and reserve to garnish. Cut the other half lengthwise, then slice and add to the couscous together with the green onions, salt, pepper, lemon juice and olive oil. Toss gently to combine, taste and adjust seasonings. Garnish the salad with the remaining cucumber slices, hearts of palm slices and the avocado. Sprinkle the crushed red pepper over the avocado and serve. Enjoy!

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