Shrimp and Avocado Salad with Couscous

Ingredients

• shrimp 3 oz cooked
• avocado 1/4 medium
• mixed greens 1 cup
• whole wheat couscous 1/4 cup cooked
• olive oil 1/2 tbsp
• lemon juice 1/2 tbsp

Method

1. Prepare the couscous. If your couscous is not cooked yet, bring water to a boil (use about 1/2 cup water for 1/4 cup dry couscous per serving). Pour boiling water over couscous in a bowl, cover tightly, and let it sit for 5 minutes. Then fluff with a fork to separate the grains.
   Tip: Fluffing couscous with a fork prevents it from clumping and keeps it light.
2. Prepare the shrimp. If your shrimp is not cooked, boil or sauté it until opaque and pink (about 3-4 minutes). If pre-cooked, rinse under cold water and pat dry. Cut shrimp into bite-sized pieces if large.
   Tip: Avoid overcooking shrimp as it can become rubbery.
3. Prepare the avocado. Cut the avocado in half, remove the pit, and scoop out the flesh. Cut half an avocado into small cubes or slices for each serving.
   Tip: Use a spoon to scoop the avocado gently to keep the pieces intact.
4. Assemble the salad. In a large bowl, combine mixed greens, cooked couscous, shrimp, and avocado pieces.
   Tip: Toss gently to avoid mashing the avocado.
5. Make the dressing. In a small bowl, whisk together olive oil and lemon juice until well combined.
   Tip: Use fresh lemon juice for the best flavor.
6. Dress the salad. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
   Tip: Add salt and pepper to taste if desired.
7. Serve. Divide the salad into two plates or bowls and serve immediately for best freshness.
   Tip: This salad is best enjoyed fresh but can be chilled briefly if needed.

Pro tips

• To keep avocado from browning, toss it with a little lemon juice before adding to the salad.
• Cook couscous in broth instead of water for extra flavor.