Ensalada mediterránea de cuscús y langostinos

Ingredientes

• 2/3 cup avocado oil ((or any neutral flavored oil))
• 2 Tbsp extra virgin olive oil
• 4 Tbsp lemon juice ((freshly squeezed or concentrated) )
• 2 Tbsp white distilled vinegar
• 2 Tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 Tbsp grated parmesan cheese
• 1 Tbsp oregano
• 1 tsp garlic powder
• salt and pepper
• 1 large Romaine lettuce ((or two small heads of Romaine))
• 6 oz frozen medium-cooked shrimp ((thawed) )
• 6-8 kalamata olives ((pitted))
• 1/2 cup feta cheese ((crumbled))
• 3 Tbsp roasted pepper strips
• 1 cup pearl couscous
• 1/2 red onion ((thinly sliced, or yellow onion))

Preparación

1. 1

   --- Instructions: ---

2. 2

   Cook pearl couscous: Cook the Pearl Couscous: Bring 1 1/2 cups of water to a boil in a medium saucepan and add 1/2 tsp salt and 1 tsp olive oil. Cook the pearl couscous according to the package instructions until al dente (8-10 minutes). Drain in a colander, rinse with cold water, and then toss in 1 tsp of oil. Keep refrigerated.

3. 3

   Make Greek salad dressing: Make the Greek salad dressing: In a pint jar, add all of the dressing ingredients in the order given (oils, the different kinds of vinegar, Dijon mustard, lemon juice, parmesan cheese, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, and 1 Tbsp dried oregano). Shake well until emulsified and combined.

4. 4

   Fully thaw shrimp: Make sure the shrimp is fully thawed. Pat dry the shrimp and set aside.

5. 5

   Chop and dry the lettuce: Chop the lettuce. Wash lettuce and spin dry.

6. 6

   Assemble salad: Place chopped lettuce into a large serving bowl. Top with 1 cup of cooked pearl couscous, sliced onions, feta cheese, kalamata olives, shrimp, and roasted sweet bell peppers. Coat in dressing and serve.