All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
To watch the video – click the image above.
Living alone can make eating all the food I buy difficult. I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself. That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life. Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything. I also had a lot of leftover basmati rice. So – I dreamed up this salad. I used a little (1 cup) of the rice I had. You could use more – or less – depending on how light you want this to be. You could also use quinoa or brown rice or some ancient grain of your choice. Or – as I do in the video – use grated cauliflower in place of rice. Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh. If you do not add the avocado – this salad will keep in the fridge for a few days. Just add the avocado just before serving.
Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette
Serves 2-4 depending on appetite
2 TBS olive oil (or coconut oil)
1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated
1 head broccoli – grated or pulsed in a food processor
1 cucumber – chopped
1 zucchini – chopped
Avocado – amount at your discretion – sliced
2-3 scallions – sliced
1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped
1/3 cup fresh basil – chopped
1/3 cup fresh mint – chopped
Pepitas (or other nuts) – amount at your discretion
GARNISH: basil, mint, lime wedges
for the dressing
2 TBS olive oil
2 TBS cider vinegar
2 TBS fresh lime (or lemon) juice (or a combination)
1 tsp lemon or lime zest
2 TBS Dijon mustard
1 or 2 TBS agave (I used 2 but might go less next time)
1/4 tsp cayenne pepper
S&P to taste
Whisk the dressing together & adjust flavors to suit your tastes.
Pulse the broccoli in a food processor or grate it (grating is very messy). Do the same with the cauliflower – if you are using it n place of rice.
Heat the olive oil in a large pan over high heat. Add the broccoli & cauliflower/rice & toss. Add the zucchini & chard. Add a few TBS water & cover the pan & remove from heat. You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.
In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.
Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.