Getting ready for a summer soirée and need something a little fresh, crunchy, and light? Celebration Salad is here to bring all of that, plus a good time for all! The plump shrimp twisting and shouting with the juicy tomatoes, citrusy oranges, smooth avocadoes, crispy onions, and earthy green olives is the refreshing dish your shindig was missing! Served with some fluffy basil couscous to add a level of elegance, this Celebration Salad will always be here to party!
Ingredients
For the basil couscous:
- 1 cup couscous
- kosher salt, to taste
- 1 1/4 cups hot water
- 1 tablespoon olive oil
- 1/2 cup fresh basil leaves
For the salad:
- 2 navel oranges
- 20 large shrimp, fully cooked and peeled
- 1 pound cherry tomatoes, halved
- 1 avocado, diced
- 1/2 small sweet onion, sliced
- 1/4 cup green olives, pitted
- 2 tablespoons fresh lime juice
- salt, to taste
- pepper, to taste
Directions
Step 1 –In a medium bowl, combine the couscous and the salt.
Step 2 –Add the water to the couscous, cover, and let it sit for 15 minutes.
Step 3 –Fluff the couscous with a fork, then fold the oil and the basil into the couscous.
Step 4 –Working over a bowl, discard the peel and white pith from the oranges.
Step 5 –Cut the oranges into segments and add them to the bowl along with any juices.
Step 6 –Squeeze the orange membranes over the bowl to extract any of the remaining juice.
Step 7 –Gently fold the shrimp, the tomatoes, the avocado, the onion, the olives, the lime juice, the salt, and the pepper into the orange mixture.
Step 8 –Serve the salad over the basil couscous.
