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A light and bright grapefruit salad with avocado, couscous, white beans, and feta. Easy to make and perfect for a healthy lunch or side.
Ingredients
FOR THE GRAPEFRUIT SALAD:
3/4 cup uncooked whole wheat couscous
2 large avocados — pitted and diced
2 large ruby red grapefruit — sectioned and cut into bite-sized pieces
1 can white beans — (15 ounces) such as navy beans, cannelli beans, or white northern beans.
1/2 cup crumbled feta cheese
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh cilantro
FOR THE DRESSING:
3 tablespoons freshly squeezed lime juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
Instructions
In a small saucepan, bring the stock to a boil. Remove from the heat, stir in the couscous, then cover at let sit 5 minutes. Fluff with fork and set aside.
In a small bowl or large measuring cup, whisk together the dressing ingredients: lime juice, honey, olive oil, and salt, or shake all of the ingredients together in a mason jar with a tight-fitting lid.
In a large bowl, combine beans and couscous. Pour dressing over top and stir to combine. Add the avocados, grapefruit, feta, mint, and cilantro. Toss gently. Serve chilled or at room temperature.
Recipe Notes
Leftover grapefruit salad will keep in the refrigerator for up to 3 days.
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