Ingredients
Rice
- ¾ cup wild rice, rinsed
- 2 carrots, peeled and cut into large segments
- ½ a shallot
- 2 garlic cloves
- 1 teaspoon sea salt
Dressing
- ½ shallot, finely minced
- 2 tablespoons red wine vinegar
- ⅛ teaspoon sea salt
- Pinch of fresh ground black pepper
- 2 tablespoons extra virgin olive oil
Avocado Cream
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon fish sauce
- 2 teaspoons lemon juice
- 1 medium avocado
- 1 garlic clove, microplaned
- ½ cup fresh parsley
- ⅛ teaspoon sea salt
- 1 medium cauliflower, very thinly sliced
Salad
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 3 ounces baby arugula
- 3 ounces baby spinach
- ¼ cup lightly toasted pine nuts
- 10 Castelvetrano olives, quartered
- 4 ounces sheep’s milk feta cheese, crumbled
Method
Step 1
In a saucepan over medium-high heat, combine the rice, carrots, shallot, garlic cloves and salt along with 3 cups of filtered water. Bring to a boil and lower the heat to maintain a gentle simmer. Cook, uncovered, until the rice is tender, about 40 minutes. When rice is ready, remove from heat and rest for 10 minutes.
Step 2
Drain liquid from the rice using a colander. Line a baking sheet with parchment paper and transfer the rice onto the baking sheet, spread the rice into an even layer. Pick out all the vegetables and discard.
Step 3
Make the dressing by combining all of the dressing ingredients in a bowl, whisk and set aside.
Step 4
Make the avocado cream by adding olive oil, vinegar, fish sauce, lemon juice, avocado flesh, garlic, parsley, and sea salt into a high-speed blender. Blend until smooth, adding 1-2 tablespoons of filtered water as needed for a smooth consistency. Toss the thinly sliced cauliflower with the avocado cream and set aside.
Step 5
Assemble the salad: combine the mint, parsley, arugula, spinach, pine nuts and olives in a large mixing bowl. Add the salad dressing and toss to combine.
Step 6
Transfer to a serving platter and top salad with the wild rice, followed by the avocado cauliflower, then the crumbled feta over top. Eat immediately.
Nutritional analysis per serving: Calories: 323, Total Fat: 22g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 989mg, Carbohydrates: 26g, Fiber: 6g, Sugars: 4g, Protein: 11g, Net Carbs: 19g
