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.
MOREISH HERBY RICE SPRING SALAD WITH SALSA VERDE
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
Salad:
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.
