This vibrant salad is packed full of health-boosting ingredients and can be easily adapted to your tastes
Add some variety to your midweek lunches with this easy recipe
This is a very substantial dish, packed with a host of health-boosting ingredients. It’s also super-adaptable, so feel free to add or swap in some of the optional additions listed below to adapt it to your tastes and add some variety to your weekly lunches.
Ingredients
- 1⁄2 cup long-grain brown rice
- 1 large carrot, peeled and julienned or grated
- 2 medium cooked vac-packed beetroots (beets), sliced
- 1⁄3 cucumber, sliced into half moons
- 1 avocado, peeled, de-stoned, and sliced
- 8 radishes, sliced
- 4 tbsp kimchi or sauerkraut
- 3 tsp toasted white or black sesame seeds
- 2 spring onions (scallions), finely sliced
For the dressing
- Juice of 1 lime
- 1 tsp brown sugar or maple syrup
- 2 tbsp tamari or soy sauce
- 2 tbsp extra-virgin olive oil
- 4 tsp sesame oil
Optional additions
- Wilted baby spinach (or frozen and defrosted spinach)
- Sliced red (bell) pepper
- Shredded red cabbage
- Roasted tofu cubes
- Boiled eggs
- Grilled chicken
- Tuna
Method
- Cook 100g (1⁄2 cup/3 1⁄2oz) long-grain brown rice according to the packet instructions. Drain into a sieve (strainer), then place the sieve on top of the now empty pan, cover with a tea (dish) towel and leave to one side to steam dry.
- Meanwhile, prepare the vegetables and whisk together the dressing ingredients.
- Pile the rice into a bowl (either still warm or room temperature), then add all the vegetables and the dressing. Toss well, then scatter with 3 tsp toasted white or black sesame seeds and 2 spring onions (scallions), finely sliced.