Brown Rice, Edamame & Avocado Salad
Brown Rice, Edamame & Avocado Salad
Ingredients
- 1 cup brown rice rinsed
- 1 bunch broccolini
- 2 lebanese cucumbers cut into half moons
- 1 cup frozen edamame beans thawed
- 4 spring onion finely chopped
- 1 avocado large, sliced
Dressing:
- 1/3 cup peanut butter
- 1 lime juice squeezed
- 1 tablespoon maple syrup canadian
- 1 tablespoon soy sauce or tamari
- 2 teaspoons ginger finely chopped or grated
- 1 tablespoon olive oil extra virgin
- Water to thin
Kewpie mayonnaise (japanese mayo) to serve
Instructions
- Rinse rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil and then turn the heat down to a simmer. Place the lid on, cook very gently for 25 minutes. Turn off heat and let the rice stand for 5-10 minutes. Fluff with a fork.
- Blanch the broccolini in boiling water for 2-3 minutes. Remove, run under cold water and set aside to drain, Roughly chop.
- In a bowl, add the brown rice, broccolini, cucumbers, edamame beans, spring onion and avocado slices.
- For the dressing: Combine all ingredients and whisk together. Add 1 teaspoon of water at a time until you reach a thin consistency like maple syrup.
- Pour the dressing over the salad and mix everything together.
Nutrition
Calories: 478kcalCarbohydrates: 60gProtein: 13gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 367mgPotassium: 788mgFiber: 8gSugar: 10gVitamin A: 1109IUVitamin C: 55mgCalcium: 107mgIron: 3mg
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