Black Rice, Creamy Avocado + Basil Salad
For us the textures in a salad are crucial, and this one has the perfect combination! From crunchy to chewy through the salad, then creamy and cooling from the dressing it’s the ultimate spring feast.
Vegetarian, vegan, gluten-free, dairy-free
This recipe serves 2 people.
125g or ½ cup black rice
12 cherry tomatoes
1/3 cup pomegranate seeds
4 spring onions
2 tablespoons of olive oil
½ lemon, juice only
2 tablespoons of pistachios
2 generous handfuls of salad leaves/lamb’s lettuce/rocket
Avocado, Basil + Lemon Dressing
¼ large ripe avocado
½ cup cashew milk
½ large lemon, juice only
Generous handful of fresh basil leaves
Salt & pepper
First – toast the pistachios at 180 degrees for 4 minutes, to enhance their flavour and make them extra crunchy then coarsely chop.
Cover the black rice in twice its volume of salted water, and bring to a gentle simmer. Cook for 35-40 minutes. Drain and allow the steam to billow off.
While the rice is cooking, prepare the other salad ingredients: quarter the cherry tomatoes, chop the cucumber, finely slice the spring onions, and de-seed the pomegranate.
For the dressing, simply blitz all these ingredients together either using a hand-blender or a jug blender (if using a jug blender, double to quantity); adjusting the seasoning accordingly.
Allow the rice to drain and cool before mixing with the salad ingredients, the olive oil and lemon juice, and a generous seasoning of salt and pepper.
Finally drizzle and dollop the avocado & basil dressing + Enjoy!
Craving something sweet after your salad? Discover some of our amazing dessert recipes here.