Name: Brown rice and avocado salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 100g brown rice; 20.00 ml sunflower seeds; 20.00 ml pepitas (pumpkin seeds); 40.00 ml whole almonds; 20.00 ml pistachio kernels, chopped; 3 zucchinis; 3 spring onions, chopped; 100g mung bean sprouts or mixed sprouts; 60ml olive oil; 42.00 gm lemon juice; 28.60 gm honey; 1/2 avocado, sliced; 62.50 ml mint leaves; Salt, to season

Brown rice and avocado salad

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Try a delectable salad with nutty brown rice, loaded with seeds, grains, nuts, and sprouts for a flavorful and satisfying dish.

Ingredients:

100g brown rice
20.00 ml sunflower seeds
20.00 ml pepitas (pumpkin seeds)
40.00 ml whole almonds
20.00 ml pistachio kernels, chopped
3 zucchinis
3 spring onions, chopped
100g mung bean sprouts or mixed sprouts
60ml olive oil
42.00 gm lemon juice
28.60 gm honey
1/2 avocado, sliced
62.50 ml mint leaves
Salt, to season

Instructions:

Prepare the rice as directed on the packet until just tender, then drain and cool. Add the cooked rice to a large bowl.
Toast sunflower seeds, pepitas, almonds, and pistachios in a dry frypan over medium heat for 1-2 minutes until fragrant and lightly toasted. Combine with cooled rice in a bowl.
Grate 2 zucchinis, gently squeeze out excess water. Thinly slice the rest. Combine all with rice, spring onion, and sprouts.
Mix the oil, lemon juice, and honey, then season. Toss with the salad, avocado, and half the mint. Gently combine and garnish with the remaining mint before serving.

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