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Black rice superfood salad

Updated: Apr 15

I tried for Mother's Day a new salad (original recipe from Dr. Mark Hyman), that's packed with nutrition and supports your gut and liver health. I served it with oven-baked salmon, but eat it with any other choice of good protein to have a satisfying healthy lunch or dinner.


I first cooked the rice with some vegetables to give it more flavour and nutritional value. Why I chose black rice, it's because of its nutty texture. You can also add some toasted nuts like pecan nuts, pine nuts or toasted pumpkin seeds. You can also add some green or black olives. And why not try this salad with baked sweet potato instead of cauliflower. I happen to love cauliflower and the added mint gave a lovely spark to the salad.



Black rice superfood salad recipe


Black rice superfood salad

Serves 6 people


Ingredients


For the rice:

  • 3/4 cup of black rice, rinse thoroughly before cooking

  • 2 garlic gloves, cut in half

  • 1 shallot, cut into quarters

  • 2 carrots, peeled and cut into couple of pieces

  • 1teaspoon of sea salt or Himalayan salt


For the avocado cream:

  • 2 tbsp of extra virgin olive oil

  • 2 tsp of freshly squeezed lemon juice

  • 1 medium avocado

  • 1 clove of garlic

  • 1 tsp of fish sauce

  • 2 tbsp of white wine vinegar

  • 1/2 cup of parsley

  • 1/4 tsp of salt

Blend the above ingredients to a smooth cream.

Cut 1 medium cauliflower into very small pieces and mix the avocado cream with it.


Salad:

  • 1 cup of baby spinach

  • 1 cup of rucola (arugula)

  • 1/3 cup of parsley

  • 1/3 cup of mint leaves

  • Sheep, goat milk feta cheese to crumble on the top of the salad


Salad dressing:

  • 1 shallot, finely minced (I fry it in ghee and add a little bit of balsamic glaze)

  • 2 tbsp of extra virgin olive oil

  • 1 tbsp of white wine vinegar

  • 1 tsp of maple syrup

  • Freshly grind black pepper and sea salt to taste


Instructions


Prepare the black rice, by simmering it with vegetables for 45 minutes. Strain the rice and remove the vegetables after boiling from the rice.


Blend the avocado cream ingredients together and mix with chopped cauliflower.


Make the salad dressing. I use a glass jar, where I add the fried shallots and other salad dressing ingredients, put a lid on and shake well.


Take a big salad plate, lay the arugula baby spinach and chopped parsley at the bottom, then add on top of the salad leaves the cauliflower with mixed avocado cream. Next sprinkle on the chopped mint leaves, crumple the feta cheese and finally pour with a tablespoon the salad dressing over the salad.


Serve and enjoy!



You can try my other salad recipes shared in my blog as well, like:








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