Moreish spring rice salad with salsa verde

Jacqueline Alwill

Brown Paper Nutrition

This would be one of the best salad recipes I’ve written for a while, to be honest though it’s one of the only ones I’ve written in a while too! So maybe that’s why I feel it’s so great. It’s moreish, flavour-FULL, wholesome and such an easy eat. Team it with your choice of protein.


Serves 4 as a side

Gluten free : Dairy Free

Salsa verde:

1/2 cup parsley, leaves and stalks

3 anchovy fillets

1/4 cup extra virgin olive oil

1 1/2 tablespoons apple cider vinegar

1 tablespoon lemon juice

black pepper


2 cups cooked brown rice

1/4 cup currants

1 lebanese cucumber, diced

1/2 cup walnuts, roughly chopped

pinch chilli flakes

3/4 cup mixed chopped herbs (I used a combo of dill and parsley)

2 tablespoons extra virgin olive oil

sea salt

Start by making the salsa verde. Place all ingredients in a blender and blitz, then set aside. To make the salad toss all the ingredients together in a bowl, season, then transfer to a serving platter and dollop with salsa verde.