Name: Vitamin salad with couscous and mango
Prep time: 35 min
Total time: 35 min
Yield: serves 4 people
Ingredients: 1 anchovy fillet; 2 sun dried tomatoes; 1 tsp dijon mustard; 100 ml vegetable oil, rapeseed; 50 ml olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 3 tbsp greek yogurt; 1/2 garlic clove, grated; 1 tbsp soy souce; 50 ml water, warm; 100 g couscous; 2 celery stalks; 1 orange; 1 ripe avocado; 1 small carrot; 1/2 ripe mango; 150 g baby spinach leaves; 200 g any winter salad leaves; 1 handful of fresh herbs (parsley, chives, thyme...), chopped

Vitamin salad with couscous and mango

I don't know about you, but I desperately need something fresh in December and January, especially after all that candy, cakes and biscuits eaten in holiday season. We managed to plant some salads indoors, so that we always have our greens nearby, no matter the temperature outside. This lovely plate of salad is a pure vitamin bomb. We love the combinations of grains, like couscous in this case and different salad leaves, avocado plus a bit of yogurt sauce on top, ah just wonderful. It's really light, fresh and delicious. This salad bowl is exactly what I need in between holidays or for a quick "detox".

Ingredients

dressing

1 anchovy fillet

2 sun dried tomatoes

1 tsp dijon mustard

100 ml vegetable oil, rapeseed

50 ml olive oil

2 tbsp lemon juice

1 tsp lemon zest

3 tbsp greek yogurt

1/2 garlic clove, grated

1 tbsp soy souce

50 ml water, warm

Vitamin salad

100 g couscous

2 celery stalks

1 orange

1 ripe avocado

1 small carrot

1/2 ripe mango

150 g baby spinach leaves

200 g any winter salad leaves

1 handful of fresh herbs (parsley, chives, thyme...), chopped

Tools and equipment

kitchen knife

cutting board

salad bowl

small bowl

blender

METHOD

salad dressing

Add all dressing ingredients to a blander and blend for about one minute, or until smooth. Taste and add a bit more lemon juice or seasoning if needed. Keep the dressing in the refrigerator until needed or up to a week.
salad

Cook the couscous according to instructions on the package. Clean all the vegetables and fruits under cold running water. Chop the celery stalks. Halve, destone and scoop the avocado flesh onto the board, chop it on small cubes, drizzle with a bit of lemon juice, to prevent oxidation. Peel and grate the carrots. Peel the orange and mango, cut both into small chunks. Roughly chop large salad leaves.
serve

Drain the couscous and tip on to a salad bowl. Add all the vegetables and fruits to the salad bowl. Toss with the salad dressing. Sprinkle with half of the chopped fresh herbs. Mix well and season to taste. Serve with a dollop of greek yogurt and a bit of tabasco. You can also serve with flat bread or tortilla.