Brown Rice, Avocado And Egg Salad
Brown Rice, Avocado And Egg Salad
Ingredients
- 450 g brown rice sachet or feel free to cook 1 cup rice instead
- 400 g canned chickpeas rinsed and drained
- 2 cup rocket leaves roughly chopped
- 1 cup chicken cooked store bought or home cooked, chopped
- 8 eggs
- 1 avocado large, diced
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 teaspoon maple syrup pure
- sea salt
- cracked black pepper
Instructions
- 1.Cook the Brown Rice: If you’re using a brown rice sachet, follow the instructions on the packet. If you prefer cooking rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
- Hard-boil the Eggs: Place a saucepan of water onto heat, bring the water to a boil over medium-high heat. Once boiling, add the eggs, reduce the heat to low and let the eggs simmer for about 7-8 minutes. Then, remove the eggs from the hot water and run under cold water. Once cooled, peel the eggs and chop them into quarters.
- Assemble the Salad: In a large mixing bowl, combine the brown rice, chickpeas, rocket, chicken, avocado, and hard-boiled eggs. Gently toss everything together until well mixed. Season well.
- For the dressing: Combine all Ingredients and adjust to taste. Drizzle over the salad and gently toss through.
Nutrition
Calories: 1231kcalCarbohydrates: 105gProtein: 25gFat: 79gSaturated Fat: 21gPolyunsaturated Fat: 16gMonounsaturated Fat: 38gTrans Fat: 0.03gCholesterol: 371mgSodium: 418mgPotassium: 818mgFiber: 12gSugar: 2gVitamin A: 564IUVitamin C: 5mgCalcium: 130mgIron: 5mg
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