Brown rice and avocado salad

Build up 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.

Recipe «Brown rice and avocado salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup brown rice, 1 tbsp sunflower seeds, 1 tbsp pepitas, 2 tbsp whole almonds, 1 tbsp pistachio kernels, chopped , 3 zucchinis, 3 spring onions, chopped, 100g mung bean sprouts or mixed sprouts , 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 avocado, sliced, 1/4 cup mint leaves, Salt, to season.

Ingredients:

• 1/2 cup brown rice 
• 1 tbsp sunflower seeds 
• 1 tbsp pepitas 
• 2 tbsp whole almonds 
• 1 tbsp pistachio kernels, chopped 
• 3 zucchinis 
• 3 spring onions, chopped 
• 100g mung bean sprouts or mixed sprouts 
• 1/4 cup olive oil 
• 2 tbsp lemon juice 
• 1 tbsp honey 
• 1/2 avocado, sliced 
• 1/4 cup mint leaves 
• Salt, to season 

Instructions

1. Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.
2. Toast the sunflower seeds, pepitas, almonds and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.
3. Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.
4. Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.