This salad has far too many benefits to mention here – suffice it to say, its ingredients are highly nutritious, the taste is sublime, and it won’t be an effort to indulge. This recipe features in my book ‘Mouthwatering Vegan’ and I wanted to gift it to you to enjoy a good hearty and delicious salad from my book. Bon Appetit !
1 cup mixed rice, wild red and black, boiled and drained
1 medium sized spring onion, finely chopped
a good handful of fresh coriander/cilantro, finely chopped
½ small red pepper, finely chopped
12 mushrooms, finely chopped, and gently fried in coconut oil
1 whole avocado, finely chopped
2 tsp sesame seeds (not roasted)
10 walnuts, chopped
5 raw almonds, chopped
1 Tbsp freshly grated ginger
zest of 1 lime
juice of 1 lime
1 tsp coconut oil
1 Tbsp (15 mL) olive or flaxseed oil
¼ tsp turmeric powder
2½ tsp japanese rice vinegar
¼ cup pomegranate juice
2 Tbsp (30 mL) teriyaki sauce
sea salt to taste
- First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness).
- Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.
- Will keep in the fridge for up to 2 days.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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