A Taste of Spring: wonderful flavours, textures and colours that are kind to your body...
first posted 2017; updated 5/23
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| Nectarine, Avocado & Brown Rice Salad with chicken (or pork, tofu and eggs) 'Unusual combo but tastes & looks wonderful!' Taster |
This salad is beautiful to look at and wonderful to eat, with fresh fruit and greenery, avocado and protein. They may seem an odd mix but the ingredients make each other zing and a delicate French dressing brings it all together.
It's ideal for using up leftover meat (it works particularly well with pork). Designed to be low-carb -- though the amount of rice can be increased - it's also versatile, working well with a vegetarian or vegan option.
Avocado, Nectarine & Brown Rice Salad is ready in no time.
Cost: £2'50'ish, depending on leftovers (5/23)
It's ideal for using up leftover meat (it works particularly well with pork). Designed to be low-carb -- though the amount of rice can be increased - it's also versatile, working well with a vegetarian or vegan option.
Avocado, Nectarine & Brown Rice Salad is ready in no time.
Cost: £2'50'ish, depending on leftovers (5/23)
Feeds: 1-2 but easily multiplied
Ingred:
generous half cup cold cubed roast chicken or pork OR spiced firm organic tofu OR halved hard boiled eggs
1/2 cup small cauliflower florets, dropped in boiling salted water 5 mins or until al dente, then shocked in ice water
4-6 tablespoons cooked brown rice (or, if you must, white)
few tablespoons sunflower seeds or chopped walnuts, toasted in a moderate frying pan 5 mins or until brown
1/2 ripe nectarine, in thin wedges
1 small or half a large ripe avocado, sliced and dressed in lemon juice, s&p
lettuce leaves, preferably a soft English
small handful baby tomatoes, halved, or tomatoes in large dice, sprayed generously with olive oil and lightly salted
generous pinch chilli flakes or small chilli, deseeded, finely sliced
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
pinch sugar (opt)
1/4 tsp grated garlic (opt)
1/2 tsp oyster sauce (opt)
Garnish: chopped chives (opt)
Method:
Ingred:
generous half cup cold cubed roast chicken or pork OR spiced firm organic tofu OR halved hard boiled eggs
1/2 cup small cauliflower florets, dropped in boiling salted water 5 mins or until al dente, then shocked in ice water
4-6 tablespoons cooked brown rice (or, if you must, white)
few tablespoons sunflower seeds or chopped walnuts, toasted in a moderate frying pan 5 mins or until brown
1/2 ripe nectarine, in thin wedges
1 small or half a large ripe avocado, sliced and dressed in lemon juice, s&p
lettuce leaves, preferably a soft English
small handful baby tomatoes, halved, or tomatoes in large dice, sprayed generously with olive oil and lightly salted
generous pinch chilli flakes or small chilli, deseeded, finely sliced
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
pinch sugar (opt)
1/4 tsp grated garlic (opt)
1/2 tsp oyster sauce (opt)
Garnish: chopped chives (opt)
Method:
- Put dressing ingreds in a small jar with a tight-fitting lid; shake until thick and emulsified; set aside
- Mix rice, cauliflower, seeds/nuts, protein and oyster sauce if using; moisten generously with dressing; set aside
- Arrange the lettuce leaves around the edge of the plate
- On the top of the plate form a half ring of nectarine slices, allowing the edges of the lettuce to show; drizzle fruit with dressing
- Caregfully arrange avocado slices below; pour dressing on top; sprinkle with chilli flakes
- Place a few tomatoes between the avocado & nectarine
- Pile the rice mix in the centre
- Garnish with chives
Comments:
'Very satisfying; the combo of ingredients is a little unusual but tastes wonderful. And it looks so pretty!' Retired writer
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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