Spring Gratitude Greens Salad
Eat seasonally and get energized with this simple and nutritious spring salad made with fresh greens, crunchy vegetables and wild rice, all bathed in honey-mustard dressing.
Servings: 2
Ingredients
- 1/4 cup rice I used a blend of wild, red and brown rice, but any of these would work
- 4 asparagus springs chopped
- 1/2 cucumber chopped
- 1/2 cup fresh watercress
- 1/2 cup fresh spinach leaves
- 4 radishes cut into thin slices
- 1 ripe avocado peeled and sliced
- 1 small bunch cup fresh wild garlic
- 2 celery stalks chopped
- 1/2 fennel roughly chopped
- 1/2 red onion finely diced
- 1 small bunch fresh parsley
- 6-8 fresh mint leaves
- 1/4 cup lightly toasted almonds crushed
- Black sesame seeds to garnish
- *Optional: Parmesan flakes use a mandolin
- For the dressing
- 2 tsp Dijon mustard
- 1/2 lemon juice only
- 1 tbsp extra virgin olive oil
- A pinch sea salt
- Freshly ground black pepper
- 1 tsp organic raw honey replace with agave nectar for the vegan version
Instructions
- Cook the rice according to the instructions (about 15 minutes), then set aside to cool.
- Make the dressing by adding the ingredients into a blender to obtain a creamy liquid.
- Add the brown rice into a large bowl, pour the dressing and mix to combine, then set aside for 10 minutes to allow the flavors to be absorbed.
- Add chopped cucumber, radishes, avocado, fennel, celery stalks, parsley, wild garlic, red onion, Parmesan (optional) and crushed almonds into the rice bowl and toss to combine.
- Garnish with black sesame and fresh mint leaves and serve.
Notes
