Stetson Chopped Salad
Drescription
Knock it out of the park at dinner with this composed salad recipe inspired by the crazy-popular Stetson Chopped Salad at Cowboy Ciao in Scottsdale, Arizona. It packs in colorful vegetables and a variety of textures from whole grains, seeds and a creamy homemade dressing for a photo-worthy, healthy meal. Keep it vegetarian or add smoked salmon or roasted chicken.
Ingredients
- 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 tablespoon lemon juice
- 1 small clove garlic, peeled
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Directions
- 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.
