Recipe for Israeli Couscous Chopped Salad from Chef Charlotte Langley

Canadian MSC Ambassador Chef Charlotte Langley shared with us this recipe for Israeli Couscous Chopped Salad with Smoked Salmon. This chopped salad is a great option for those times when you want a salad that really feels like a meal. Enter MSC-certified sustainable smoked salmon with Israeli couscous and all the healthy veggies. The best part of this recipe is that it can stay fresh and crisp in the fridge for up to 3 days, without the dressing of course. Just save the avocado for when it’s time to serve and eat.

Recipe for Israeli Couscous Chopped Salad

Israeli Couscous Chopped Salad with Smoked Salmon

Prep: 30 minutes
Cook Time: 10- 15 minutes
Serving size: 4 as a main course for lunch or dinner or great as a side dish
Experience level: Beginner


  • 1 pack (150 g) MSC certified sustainable smoked wild salmon, cut into bit-sized pieces
  • 1 cup cooked Israeli couscous
  • 1 cup cucumber, chopped
  • ½ cup cherry tomatoes, chopped
  • ½ cup celery chopped
  • 1 cup Iceberg lettuce, chopped
  • 2 ripe avocado, chopped
  • 2-3 spring onions, chopped

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp white sugar
  • Salt and pepper to taste


1. In a small bowl, whisk together all the ingredients for the dressing and season to your liking.

2. In a large mixing bowl mix together all the remaining ingredients for the salad.

3. Drizzle with the dressing and mix gently.

4. Serve or keep in the fridge for a few hours or up to 3 days.



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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.