Couscous Kale Summer Salad

Fuel your body this summer with bright colors and fresh ingredients

I’m not going to lie, as much as I love summer, I used to dread it like I was about to head to the dentist to get several root canals performed… At the same time... Do you ever feel this way?


We used to visit Florida in the summer time, which meant wearing swimsuits, shorts, t-shirts, and other types of clothing that showed off the areas of my body that I would rather stay hidden beneath the safety of thick fabric. I had such a backwards relationship with nutrition and I had noooo idea of how I could use food to actually help me feel amazing. Instead, I saw food as the cause of my poor body image. Now, I have learned the error of my ways and food is no longer demonized but celebrated as it fuels my body to feel, look, and perform at its best!

So, even though this is a salad, I promise you that it will fill you up with all the nutrients you need to keep you full for hours. You’ve got summer adventures to experience! Don’t let hunger get you down :)  

This dish is super portable since it doesn’t need to be reheated. So, it’s a great option to take with you on road trips, to the beach, or even on a flight. Simply transfer it to a airtight container and you are good to go!

Couscous Kale Salad. Powerful and delicious! The combination of bright and fresh plant-based/vegan ingredients makes this salad the perfect meal to nourish and fuel your body for your busy day. It's the perfect dish to make ahead and in bulk to keep in the fridge. This will simplify your meals and cut down on your cooking time. The longer it sits with the dressing, the better! #mealprep #vegan #plantbased #fresh #couscous #cleaneating


¾ cup cooked couscous

½ can of drained and rinsed chickpeas

½ tomato

½ bell pepper

Handful of chopped:


Purple cabbage

Fresh mint


1 tbsp Artisana cashew butter (seriously, my favorite cashew butter!)

2 tsp dijon mustard

2 tsp apple cider vinegar

1 tsp maple syrup

Juice of half a lemon

Dash of garlic powder, cumin, paprika, and pepper



Cook couscous according to package instructions. Chop all the veggies and add to a large bowl. Mix the dressing together (if you do not have cashew butter, you can omit it) and toss it with the salad. Serve with a couple lemon wedges and enjoy!


I hope you make this dish soon! I would love to see your creation so post a picture on Instagram and tag me, @thegreenspatulahealth ! You can always connect with me there.