Ingredients
Scale
- 1½ cups Israeli couscous
- 6 cups baby spinach
- 2 cups sliced strawberries
- ½ cup sugar snap peas
- 1 avocado, sliced
For the Dressing:
- Juice of 2 lemons
- 1 tablespoon Dijon mustard
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Cook the Israeli couscous according to package directions. During the last 2 minutes of cooking time, add the sugar snap peas to the pot. Drain everything and set aside to cool.
- Prep the other fresh ingredients for the salad and add them to a large serving bowl. Add the cooled peas and couscous to the mix and toss to combine.
For the Dressing:
- Whisk together the lemon juice, mustard, sour cream (or yogurt), honey, and poppy seeds. Slowly stream in the olive oil, whisking constantly, until the dressing thickens and emulsifies.
- Season, to taste, with salt and pepper.
To Serve:
- Add the dressing to the salad just before serving. Toss well to evenly coat.