We are back with Fish Fridays as Canadian chef and Marine Stewardship Council ambassador Charlotte Langley shares another ocean friendly, lunch or dinner recipe with us. Israeli Couscous Chopped Salad with Smoked Salmon is the latest, and we love that it’s light – it’s the perfect summer dish. There is no cooking involved which is nice, especially with the summer heat.
Everyone should have a great chopped salad in their repertoire for those times when you want a salad that actually feels like a meal. Enter MSC certified sustainable smoked salmon with an Israeli Couscous Chopped Salad. The best part about this recipe is it can stay fresh and crunchy in the fridge for up to 3 days, without the dressing of course. Just save the avocado for when it’s time to serve and eat.
Prep: 30 minutes
Cook Time: 10- 15 minutes
Serving size: 4 as a main course for lunch or dinner or great as a side dish
Experience level: Beginner
Israeli Couscous Chopped Salad with Smoked Salmon Ingredients:
1 pack (150 g) MSC certified sustainable smoked wild salmon, cut into bit-sized pieces
1 cup cooked Israeli couscous
1 cup cucumber, chopped
½ cup cherry tomatoes, chopped
½ cup celery chopped
1 cup Iceberg lettuce, chopped
2 ripe avocado, chopped
2-3 spring onions, chopped
For the dressing:
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp white sugar
Salt and pepper to taste
How-to:
- In a small bowl, whisk together all the ingredients for the dressing and season to your liking.
- In a large mixing bowl mix together all the remaining ingredients for the salad.
- Drizzle with the dressing and mix gently.
- Serve or keep in the fridge for a few hours or up to 3 days.
