Rice salad with kale and avocado

So light and delicate, this is the perfect salad for the warm season! Serve it on its own or as part of a larger buffet.

Ingredients (serves 4)
- 1.5 cups long grain rice, washed
- 4 kale leaves, de-stemmed and chopped into bite size pieces
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- a handful fresh parsley, chopped
- a handful mint leaves, chopped
 - 2 avocados
- 2 Tablespoons chia seeds
- 1 Tablespoon red pepper flakes

Cover the rice with plenty of water, bring to a boil, add a Tablespoon of salt, reduce the heat and simmer for 15 minutes or until 'al dente'. Drain and rinse with cold water, then allow to drain completely. In a bowl, toss the rice with the kale, mint, parsley and season with salt, pepper, lemon juice and olive oil. Taste and adjust seasonings. Garnish the salad with the sliced avocado, sprinkle with chia and the pepper flakes and serve immediately. If you wish to prepare the salad ahead of time, simply follow all the steps up to the garnish part which you should do right before serving. Enjoy!

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