Spring Fling: Strawberry Spinach Couscous Salad

A delicious and healthy salad loaded with couscous, goat cheese, strawberries, spinach and almonds.  All doused in a lemon vinaigrette.  The perfect salad this Spring and Summer!

Strawberry Spinach Couscous Salad

Spring has finally hit Southern California and hopefully all the rain is a thing of the past.  We've come out of our drought after soooo many years.  This makes me want to eat light and healthy and I just picked up some ripe red strawberries so a salad is in order!  This salad is perfect for Spring and Summer meals.  It's filled with great ingredients like, juicy ripe strawberries, baby spinach, Israeli couscous, goat cheese, and sliced almonds for crunch.  Then you make a great lemon vinaigrette and toss it all together and end up with one of the best salads of the season!

Serve this along side the protein of your choice.  It's perfect for picnics, BBQs, potlucks, Mother's Day, Easter (next year) Memorial Day, graduation parties, bridal or baby showers.  You name it, it's a winner!

What Ingredients do I need?

• Cooked Israeli couscous
• Baby Spinach
• Strawberries
• Goat cheese
• Sliced Almonds
• Lemon
• Honey
• Dijon Mustard
• Olive oil

Substitutions and Variations

• Try a different grain such as farro, bulgar, or quinoa.

• Add kale or arugula instead of spinach.

• Switch up the cheese. Try feta, cotija, or ricata salata.

• Try a poppyseed dressing.  Here's my recipe for a Lemon Poppyseed dressing.

Kitchen Tips and Notes

• I always like to use either a leftover grain or cook the grain/couscous ahead of time so that it cools down to room temperature.

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Additional Strawberry Salads to Try:

• Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

• Summer Salad

• Spinach and Strawberry Salad

• California Salad

Strawberry Spinach Couscous Salad

serves 4-6

Salad

2 cups cooked and cooled Israeli couscous
2 large handfuls baby spinach
2 cups sliced strawberries
2 oz crumbled goat cheese
1/3 cup sliced almonds

Vinaigrette

1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
2 teaspoons honey 
salt and freshly ground black pepper to taste

Combine all of the ingredients for the salad in a large bowl. In a small bowl or mason jar, whisk together ingredients for the vinaigrette. Pour the vinaigrette over the salad and toss until coated. 

Spring Fling: Whipped Herbed Feta Dip

A thick, zesty dip that is bursting with fresh Mediterranean flavor. So hard to resist and great for so many Spring ocassions.

Whipped Herbed Feta Dip

I have the perfect simple dip for you.  If you like feta cheese then this dip is going to rock your world!  Essentially it is a block of feta cheese that is whipped in the food processor along with fresh mint and parsley, some garlic and olive oil and a dash of lemon juice.  Serve this with Spring vegetables as I have done here or add some pita chips, smear it on a baguette, or your favorite dipper.

This dip is easy to make and something you want to have on repeat.  It's perfect for any Spring event, Mother's Day, brunch, graduation party, or casual affair.  It would be great used in salads, as a smear for sandwiches or bagels or with crackers.  I'd love to see how you find ways to use this scrumptious dip.

Enjoy!

What Ingredients do I need?

• feta - a block or crumbled

• fresh mint

• fresh parsley

• olive oil

• garlic cloves

• pepper

• 1 lemon for juice

• vegetables for dipping (radishes, bell pepper, snap peas, carrots)

Substitutions and Variations

• Swith up the dippers - try pita chips, or pita or naan

• Change the vegetables - celery, broccoli, cucumbers, green beans

• Try basil instead of mint

Kitchen Tips and Notes

• Try this dip in other ways:
• salad topping
• sandwich smear
• bagel smear
• toast smear

• I use this hand small food processor a lot and it works perfectly for this dip.

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Whipped Herbed Feta Dip

makes 1 cup

1/4 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1/4 cup olive oil
1 garlic cloves, peeled

1/4 teaspoon pepper
8 oz feta cheese (I used a block of cheese)
1 1/2 tablespoons lemon juice

bell pepper, radishes, carrots, and snap peas

In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

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Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.