Insalata Regina Recipe
Recipe information
Make Insalata Regina in just 30m. wild arugula | couscous | avocado | tomatoes | red onions | capers | raisins | lemon-olive oil dressing
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Ingredients
Salad Base
Lemon-Olive Oil Dressing
Preparation of Salad Base
1. Cook Couscous
In a medium pot, bring 1.5 cups of water to a boil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Prepare Vegetables
While the couscous is resting, wash and dry the wild arugula. Cut the avocado in half, remove the pit, and dice the flesh. Halve the cherry tomatoes and thinly slice the red onion.
3. Combine Salad Ingredients
In a large mixing bowl, combine the wild arugula, cooked couscous, diced avocado, halved cherry tomatoes, sliced red onion, capers, and raisins. Toss gently to combine.
Preparation of Dressing
4. Mix Dressing Ingredients
In a small bowl, whisk together 0.5 cup of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
5. Dress the Salad
Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly.
Serving
6. Serve
Transfer the salad to a serving platter or individual bowls. Enjoy fresh!
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