Servings: 4
Calories: 278kcal
Ingredients
- 2/3 cup fonio couscous
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 medium lemon
- 1 tablespoon raw honey
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 3 fresh apricots chopped
- 2 Persian cucumbers chopped
- 1 red pepper chopped
- 1 radish chopped
- 1 medium shallot minced
- 1/2 jalapeno pepper seeded and minced
- 1/4 cup chives chopped
- 1/2 cup basil chopped
- 1/2 cup fresh mint chopped
- Microgreens for garnish
Instructions
- Prepare fonio couscous according to instructions on the package.
- When finished place in a large salad bowl and allow it to cool to room temperature.
- Meanwhile prepare the salad dressing by whisking together the olive oil, lemon juice, raw honey, Himalayan salt, and pepper.
- When the fonio has cooled add the chopped apricots, cucumber, red pepper, radish, shallot, jalapeno, and fresh herbs to the bowl.
- Then add the salad dressing and toss well to combine.
- If you want to make this a complete meal, place a bed of salad greens in individual serving bowls. Top each serving with a tablespoon of pumpkin seeds, half an avocado, and a generous sprinkling of microgreens.
- If desired you can drizzle with a little extra olive oil.
Nutrition
Calories: 278kcal | Carbohydrates: 44.3g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.4g | Sodium: 88mg | Fiber: 3.1g | Sugar: 11.3g
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