Ensalada de CUSCÚS con SALMON: fácil, saludable y DELICIOSA

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

salmon

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner while canned tuna is more economical.

Marinate the salmon with minced garlic, salt, black pepper, lemon juice, and 1 teaspoon of olive oil for about 5 minutes.

Cook couscous according to package instructions: for every 1 cup of couscous, use 1 cup of boiling water. Here, use 1/2 cup couscous with 1/2 cup boiling water and add a bit of salt.

Let the couscous sit for 4 minutes after adding it to the boiling water.

Cut broccoli florets into small pieces and microwave them with a little water for 1 minute.

In a skillet, add a little olive oil and cook the marinated salmon, skin-side down, until crispy.

Fluff the couscous with a fork and transfer it to a large bowl to cool.

Add the cooked broccoli to the couscous to cool it down further.

Chop celery in half and add it to the bowl.

Cut the cucumber into quarters without peeling it and add it to the bowl.

Grate the carrot directly into the bowl.

Dice half a red onion and add it to the mixture.

Mix all the ingredients in the bowl well, but do not add avocado yet to prevent it from getting mushy.

Prepare the dressing by combining apple cider vinegar, lemon juice, salt, mustard, oregano, black pepper, and 1/2 cup olive oil. Mix until emulsified.

Pour the dressing over the salad just before serving and mix well to coat everything evenly.

Add the diced avocado and flaked salmon on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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