BROWN RICE, EDAMAME & AVOCADO SALAD

Serves 4

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 large avocado, sliced

Dressing:

• 1/3 cup peanut butter

• 1 juicy lime, juice squeezed

• 1 tablespoon Canadian maple syrup

• 1 tablespoon soy sauce or tamari

• 2 teaspoons ginger, finely chopped or grated

• 1 tablespoon extra virgin olive oil

• Water to thin

Kewpie mayonnaise (japanese mayo) to serve

Method:

1. 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.

2. Blanch the broccolini in boiling water for 2-3 minutes. Remove, run under cold water and set aside to drain, Roughly chop.

3. In a bowl, add the brown rice, broccolini, cucumbers, edamame beans, spring onion and avocado slices.

4. 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.

5. Pour the dressing over the salad and mix everything together.