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Ingredients
For the Salad
- 1 cup ecoLife® Quick Cook Brown Rice
- 1¾ cups water
- Pinch of salt
- 2 cups spiralized zucchini
- 2 cups arugula roughly chopped
- 1 cup chopped radicchio
- ½ cup cherry tomatoes halved
- 2 tablespoons sliced mint
- ¼ cup cilantro roughly chopped
For the Dressing
Ingredients
For the Salad
For the Dressing
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Instructions
- In a medium pot with a tight fitting lid, add ecoLife® Quick Cook Brown Rice, water and salt. Bring to a boil, then reduce heat and cover. Cook for 15 minutes, or until water is absorbed.
- While the rice is cooking, prepare the dressing. Combine the avocado, chives, buttermilk, lemon juice, maple syrup, and oil in a food processor. Add salt and pepper to taste. Set aside.
- In a large bowl, combine the zucchini, arugula, radicchio, tomato, mint, cilantro, and cooked rice. Add the dressing and toss until nicely coated. Serve immediately.
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