Brown Rice, Edamame & Avocado Salad
Brown Rice, Edamame & Avocado Salad
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- 1 cup brown rice
- 1 bunch broccolini
- 2 lebanese cucumbers cut into half moons
- 1 cup edamame beans thawed
- 4 spring onions finely chopped
- 1 avocado large, sliced
- 0.333 cup peanut butter
- 1 lime juice squeezed
- 1 tbsp pure maple syrup
- 1 tbsp soy sauce or tamari
- 1 tbsp extra virgin olive oil
- 2 tsp ginger finely chopped or grated
Instructions
- Rinse the rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil, then turn the heat down to a simmer. Place the lid on and cook very gently for 25 minutes. Turn off the heat and let the rice stand for 5–10 minutes. Fluff with a fork.1 cup brown rice
- Blanch the broccolini in boiling water for 2–3 minutes. Remove, run under cold water and set aside to drain. Roughly chop.1 bunch broccolini
- In a large bowl, place the brown rice, broccolini, cucumber, edamame beans, spring onion and avocado.1 cup brown rice, 1 bunch broccolini, 2 lebanese cucumbers, 1 cup edamame beans, 4 spring onions, 1 avocado
- For the dressing: Place all the ingredients in a bowl and whisk together. Add 1 teaspoon of water at a time until you reach a thin consistency, like maple syrup.1 lime, 1 tbsp pure maple syrup, 1 tbsp soy sauce, 1 tbsp extra virgin olive oil, 2 tsp ginger
- Pour the dressing over the salad and mix everything together.
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