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Easy baby kale and rice salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Crunchy toasted almonds elevate this hearty baby kale and brown rice salad.
Ingredients:
  • 2 x 250g pkts microwavable brown rice and quinoa mix
  • 120g pkt Baby French Kale
  • 250g cooked baby beetroot, cut into wedges
  • 1 red onion, thinly sliced
  • 11.80 gm wholegrain mustard
  • 100g fetta, crumbled
  • 40g almond
Instructions:
  • Cook the rice and quinoa blend according to the instructions on the package. Then, place it in a spacious bowl and let it cool down.
  • Combine kale, beetroot, and onion with the rice in the bowl, making sure everything is well mixed. Transfer the kale mixture to a serving platter.
  • In a screw-top jar, mix olive oil, vinegar, and mustard. Shake vigorously. Sprinkle feta and almonds over the kale salad. Season and generously drizzle with the prepared dressing before serving.

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