Stetson salad

 

Ingredients

Ingredient Checklist

• ¾ cup water 
• ½ cup Israeli couscous (see Tips) 
• 6 cups baby arugula 
• 1 cup fresh corn kernels (from 2 ears of corn) 
• 1 cup halved or quartered cherry tomatoes 
• 1 firm ripe avocado, diced 
• ¼ cup toasted pepitas 
• ¼ cup dried currants 
• ½ cup chopped fresh basil 
• ¼ cup buttermilk 
• ¼ cup mayonnaise 
• 1 small clove garlic, peeled 
• ¼ teaspoon salt 
• ¼ teaspoon ground pepper
• 1 tablespoon lemon juice
  
  
  
  
  
  
  Instructions Ch
  
  
  
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    Bring water to a boil in a small saucepan. Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well. Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula. Combine basil, buttermilk, mayonnaise, lemon juice, garlic, salt and pepper in a mini food processor or blender; pulse until smooth. Top the salad with the dressing just before serving.