Insalata Regina Recipe
wild arugula | couscous | avocado | tomatoes | red onions | capers | raisins | lemon-olive oil dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Lemon-Olive Oil Dressing
Method
Preparation of Salad Base
- 1
- 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!
