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Couscous with Avocado, Mango and Shrimp & Mango-Lime Dressing
Here's a hearty salad that makes a great dinner meal. Enjoy the leftovers for lunch.
Ingredients:
Couscous
24 large shrimp, peeled and deveined
1 tablespoon seafood seasoning
Olive oil, optional
2 cups water
1 (10-oz.) box plain couscous
1 tablespoon extra-virgin olive oil
½ teaspoon salt
2 ripe avocados, peeled, seeded and cut into 1-inch cubes
2 tablespoons fresh lemon juice
1 ripe mango, peeled, pitted and cut into 1-inch cubes
2 green onions, thinly sliced on diagonal
1 cup cooked edamame (shelled soybeans)
Mango-Lime Dressing
1 ripe mango, peeled, pitted and cut into 1-inch cubes
½ cup fresh lime juice
¼ cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 teaspoon Dijon-style mustard
½ teaspoon sea salt
¼ teaspoon ground white or black pepper
¼ teaspoon ground cumin
2 tablespoons snipped fresh mint leaves
2 tablespoons snipped fresh cilantro leaves
Instructions:
Couscous
- Toss the shrimp with the seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate and set aside.
- In a 2-quart pan, bring the water to a boil. Stir in the couscous, olive oil and salt. Remove from the heat, cover, and let stand for 5 minutes. In a bowl, combine the avocado and lemon juice; set aside. Remove the lid from the pan and fluff the couscous; cool. Pour the couscous into a large mixing bowl. Add the avocado, mango, onions and edamame.
- Make the dressing (see preparations below). Pour the dressing over the salad, as needed. Toss to coat. Serve on plates and top with cooked shrimp.
Mango-Lime Dressing
- In a food processor, combine the mango, lime juice, olive oil, garlic, mustard, salt, pepper and cumin.
© Photo courtesy of the California Avocado Commission
Nutritional Analysis:
Calories: 270, Fat: 16g, Sodium: 560mg, Carbohydrate: 25g, Protein: 9g Tags:
