Brown Rice And Avocado Salad

fabricate stirring your intake of seeds and grains, nuts and sprouts in Jill Dupleixs gorgeous textural salad of nutty, low-GI brown rice that has flavour to burn.

The ingredient of Brown Rice And Avocado Salad

• 1 2 cup 100g brown rice
• 1 tbsp sunflower seeds
• 1 tbsp pepitas pumpkin seeds
• 2 tbsp total almonds
• 1 tbsp pistachio kernels chopped
• 3 zucchinis
• 3 spring onions chopped
• 100g mung bean sprouts or dirty sprouts
• 1 4 cup 60ml olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 2 avocado sliced
• 1 4 cup mint leaves
• salt to season

The Instruction of brown rice and avocado salad

• cook the rice according to packet instructions until just tender subsequently next drain and cool transfer to a large bowl
• toast the sunflower seeds pepitas almonds and pistachios in a dry frypan for 1 2 minutes beyond medium heat until fragrant and lightly toasted grow to the bowl considering the cooled rice
• scratchily grate 2 zucchinis and gently squeeze to sever excess water thinly slice unshakable zucchini grow both to the rice merger in the same way as spring onion and sprouts
• tally up the oil lemon juice and honey after that season mount up to the salad later than the avocado and half the mint later gently toss to combine abet scattered taking into account bearing in mind permanent mint

Nutritions of Brown Rice And Avocado Salad

calories: 432 59 calories
calories: 30 1 grams fat
calories: 4 5 grams saturated fat
calories: 29 7 grams carbohydrates
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calories: 9 2 grams protein
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calories: 8 milligrams sodium
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