Lemon and dill smoked salmon salad with couscous
March 20, 2024
- Cole's ASC labeled Lemon & Dill Patagonian Smoked Salmon tin
- 1 1/3 cup couscous
- 1 3/4 cup water
- 1.5 tbsp olive oil
- 1/3 cup slivered almonds
- Roughly 1/2 cup purple onion, chopped
- 1 mini cucumber, cut & halved
- 3/4 cup cherry tomatoes, halved lengthwise
- 1/2 avocado, sliced
- 1/3 cup feta cheese
- 3 cups romaine lettuce, chopped OR spring mix salad
- Salt and pepper to taste
- Optional: 1/3 cup Kalamata olives, halved
- Optional: 1 tbsp balsamic vinaigrette
Ingredients
Quick
Instructions / Directions
- Add couscous and water to pot or skillet and bring to a boil.
- Lower heat, cover and let simmer for roughly 12 minutes while periodically fluffing/mixing
- While couscous is cooking, chop onion, cucumber, tomatoes and avocado
- Place lettuce of choice into salad bowl, adding couscous on top
- Add in the slivered almonds, chopped onion, cucumber, tomatoes, avocado and feta cheese (optional: Kalamata olives)
- Add Cole’s Lemon & Dill smoked salmon from tin, allow olive oil to drain over salad
- Add another tablespoon of olive oil with salt and pepper, taste (Optional: for an extra burst of flavor add 1 tbsp balsamic vinaigrette)