Brown Rice And Avocado Salad

Build occurring your intake of seeds and grains, nuts and sprouts in Jill Dupleixs sweet delightful 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 mass almonds
• 1 tbsp pistachio kernels chopped
• 3 zucchinis
• 3 spring onions chopped
• 100g mung bean sprouts or polluted 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 later drain and cool transfer to a large bowl
• toast the sunflower seeds pepitas almonds and pistachios in a dry frypan for 1 2 minutes on top of higher than medium heat until fragrant and lightly toasted add to the bowl behind the cooled rice
• coarsely grate 2 zucchinis and gently squeeze to remove excess water thinly slice remaining zucchini amass both to the rice join up subsequent to spring onion and sprouts
• include the oil lemon juice and honey then season amass to the salad similar to the avocado and half the mint then gently toss to combine further scattered following steadfast 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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