Wild rice and avocado salad
If you need a recipe for healthy, filling and vegan recipe this wild rice and avocado salad ticks all the boxes for you. It’s nutritious and wholesome and it’s a very flexible dish – it can be made with leftover cooked rice; served warm or cold; can other veggies be added or substituted. The only thing you need to be aware of is the cooking time of wild rice which is 40-50 minutes!
Ingredients
Method
- Cook the rice according to the packet instructions, then drain and keep warm.
- Halve the tomatoes, radishes, slice the pepper and spring onions.
- Peel the avocado, then cut the flesh into small pieces.
- Put all the chopped vegetables into a mixing bowl, then pour over the soy sauce, lime and olive oil. Toss, then taste. You might want to add a drop of honey or mirinfor balance.
- Fold in the rice (cooled or still lukewarm), then the salad leaves. Season and toss well, then scatter the pumpkin seeds and chopped coriander leaves on top.