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Brown rice, broccolini and avocado salad

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 cup medium-grain brown rice
  • 2 bunches broccolini, trimmed
  • 60g baby spinach
  • 1 large avocado, thinly sliced
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1/2 cup small fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 2 tablespoons natural almond kernels, roughly chopped


  • 1
    Cook rice following packet directions.
  • 2
    Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.
  • 3
    Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.

Source: taste.com.au


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