WILD RICE SALAD WITH SNAP PEAS + AVOCADO + RADISH + SESAME GINGER DRESSING

I like to add rice to my salad—it gives it great texture and makes a salad feel like a full meal. I am even more inclined to throw in some rice when I have leftovers from the night before. While I prefer this salad with wild rice for its firm texture and nutty taste, it can also be made with any kind of rice you have on hand—white, brown, or even black could be used instead

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice. Add the rice and water to a small saucepan. Bring to a boil, cover, reduce to a simmer, and cook for 45 minutes. Remove from the heat and allow to sit for 10 minutes. Transfer the rice to a large bowl. While the rice is cooking, make the dressing. Grate the garlic and ginger into a small mixing bowl using a Microplane. Add the vinegar, oils, and coconut aminos to the bowl and whisk to combine. Pour half of the dressing over the rice, and stir. Add about half of the avocado, peas, and radish, and a drizzle more of the dressing, and toss to combine. Finish with the remaining veggies on top and another drizzle of the dressing