Summer Arugula Salad with Basil Vinaigrette

5 ozs arugula
1 cup cooked Israeli couscous
1 cup halved grape tomatoes
1 large avocado, chopped
1 ear sweet corn, kernels removed
⅓ cup white cheddar cheese, shredded
5 ozs arugula
1 cup cooked Israeli couscous
1 cup halved grape tomatoes
1 large avocado, chopped
1 ear of sweet corn, kernels removed
⅓ cup shredded white cheddar cheese
¼ cup pepitas
Basil vinaigrette, for dressing the salad

In a large bowl, combine arugula, cooked Israeli couscous, tomatoes, avocado, corn, white cheddar cheese, and pepitas. Drizzle the salad with basil vinaigrette and toss until combined. Serve immediately.

Serving: Makes 4 servings
Recipe by: adapted from Two Peas & Their Pod