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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 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


  • 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.