Lots of people are realising the benefits of eating your greens and this salad is a great way to ensure that.
Why are greens so important to us? Well they are packed with iron, vitamins, antioxidants and basically just about anything that is good for you is in there. With this recipe we have the protein from the beans, the essential fats from the avocado, the iron from the beetroot (I know its not green but still) then we have the energy providers in the seeds and carbs in the rice. And its all vegan, gluten free and tastes delicious.
You can adapt this base to anything really, a great pre or post workout meal, a staple lunch at work as its easy to transport and prep in less than 5 minutes or just eat it straight out your container, Im just fancy and like to put it all on a plate or in a bowl 🙂
Whatever you fancy you can be assured this is a good for you salad so go an enjoy!
Serves 1 as main meal or 2 as side dish
Prep 10 minutes
Vegan, Vegetarian, Gluten Free
1 x Ripe Avocado, sliced
1 x handful of blanched edaname beans (you can do the night before)
1 x large handful of fresh spinach leaves, Kale, Rocket, Pea Shoots (whatever you can get your hands on)
2 -3 small cooked beetroots or half a sliced/grated raw beetroot OR Radishes
1 x tbsp. each Pumpkin and sunflower seeds
1/4 cup of Pre cooked Wild or Red rice (you could use brown basmati too here)
1 x Sliced spring onion
½ Fresh Lemon squeezed – you can just squeeze over when served minding the pips.
Pinch of sea salt and pepper
(option: add a boiled egg or some steamed chicken, cooked prawns or fish to salad if you want non vegan option)
Pre cook your rice, either in the morning or the night before, allow to cool before adding to this salad.
In a bowl mix your rice with the remaining ingredients.
Just before you serve add a drizzle of Lemon juice and some seasoning and enjoy this plant based delight.