I can’t believe how long it has been since I have shared a recipe. This week I wanted to share one from Grace White. She is FitwithASD (Fit with A Southern Drawl on Instagram). I have been subscribed to her since October of 2018 and I love all the yummy meal ideas she shares. She also shares a daily workout that you can follow along with. I highly recommend following her on Instagram and subscribing to her website. This dish is amazing and you can double to have for lunch the next day!
2 to 4 pieces of salmon (I just season with salt, pepper and garlic). You can either grill or bake. I just usually throw mine in my Ninja Foodie Grill on high for 7 minutes or you can bake it in the oven at 400 degrees for 15 minutes
1 5.8 ounces of pearled couscous cooked
1 8 0z package of sugar snap peas, blistered (just place in a nonstick skillet and toss until charred
1/2 cup of mini cucumbers diced
1/3 cup of green onion diced (white and green parts)
2 cups of arugula, roughly chopped or torn
1/3 cup of Italian parsley, roughly chopped
1/4 cup of mint leaves chopped
1/2 cup of crumbled feta
1.5 cups of full fat plain Greek yogurt
1/4 cup of water
2 limes, juiced
1 Tbsp of olive oil
1 Tsp of cumin
Salt and pepper to taste
Directions:
In a bowl, combine the cooked couscous, blistered snap peas, diced cucumbers, diced green onions, arugula, parsley, and feta. Give it a good toss!
In a separate bowl, combine the full fat Greek yogurt with about 1/4 cup of water. Stir until a smooth dressing consistency is reached (adding water as needed). Season with salt, pepper, cumin, and juice of 2 limes. Add in mint and stir well.
Pour mint yogurt dressing on top of the couscous salad and drizzle olive oil.
Flake the salmon into small pieces and place into salad bowl.
Give everything another stir so that everything is mixed well and serve!
*Picture and recipe are courtesy of Grace White at Fitwithasd.com.
