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Couscous Salad with Spinach, Peach, Avocado & Goat Cheese
Ingredients
- Salad
- 200 g baby spinach
- 125 g goat cheese
- 1 handful walnuts
- 7 sun-dried tomatoes in oil
- 2 avocados
- 2 peaches
- Couscous
- Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Pinch salt and pepper
- Pinch thyme
Directions
- Prepare the gluten-free couscous according to the package instructions. Allow to cool before adding it to the salad.
- Wash the baby spinach thoroughly and drain well or dry using a salad spinner. Place in a large bowl.
- Halve the avocados, remove the pits and scoop out the flesh. Cut into slices and optionally sprinkle with lemon juice to prevent browning. Wash the peaches, remove the pits and cut into pieces. Chop the sun-dried tomatoes.
- Add the avocado, peaches and sun-dried tomatoes to the spinach. Roughly chop the walnuts and sprinkle over the salad.
- In a small bowl, combine the olive oil, lemon juice, balsamic vinegar, honey, salt, pepper and thyme to make the dressing. Taste and adjust the seasoning if needed.
- Pour the dressing over the salad and toss gently. Crumble the goat cheese over the salad just before serving.
- The salad can be stored covered in the refrigerator for up to 1 day. Add the dressing just before serving.
- If peaches are unavailable, substitute with mango or pear.
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