Avocado and brown rice salad recipe

 

Great on its own for lunch, or as a side dish to chicken, this healthy, meat-free brown rice salad is really tasty and easy to make

 

INGREDIENTS

  •  1/2 cup (100g) brown rice
  •  1 tablespoon sunflower seeds
  •  1 tablespoon pepitas (pumpkin seeds)
  •  2 tablespoons whole almonds
  •  1 tablespoon pistachio kernels, chopped
  •  3 zucchinis
  •  3 spring onions, chopped
  •  100g mung bean sprouts or mixed sprouts
  •  1/4 cup (60ml) olive oil
  •  2 tablespoons lemon juice
  •  1 tablespoon honey
  •  1/2 avocado, sliced
  •  1/4 cup mint leaves
  •  Salt, to season




METHOD

  • Step 1
    Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.
  • Step 2
    Toast the sunflower seeds, pepitas, almonds and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.
  • Step 3
    Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.
  • Step 4
    Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.




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