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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!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g wild rice
  • 1 small red pepper
  • 3 sprigs of salad onion
  • 6 cherry tomatoes
  • 6 radishes
  • 1 avocado
  • 1 large handful of mixed salad leaves rocket, baby spinach, watercress etc
  • 1 lime juiced
  • 1 Tbsp olive oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp chopped coriander
  • 1 handful of pumpkin seeds

Method
 

  1. Cook the rice according to the packet instructions, then drain and keep warm.
  2. Halve the tomatoes, radishes, slice the pepper and spring onions.
  3. Peel the avocado, then cut the flesh into small pieces.
  4. 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.
  5. 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.