Description
This salad is refreshing and light – and easy to put together: nine ingredients and a quick dressing. It’s the perfect vegan side option for a dinner party or a weeknight meal.
Ingredients
For the Salad:
2½ cups cooked and cooled wild rice (I use a bought mixed pack of rice containing long grain brown; black and red rice varieties)
1 medium green bell pepper – deseeded & diced
3 sticks celery – cleaned, trimmed, & sliced thinly on the diagonal
2 Persian cucumbers – quartered lengthways & sliced (or ½ an English cucumber, if you can’t find Persian cucumbers)
⅓ cup fresh mint – loosely packed & finely chopped
3 spring onions – finely cut with a pair of scissors, leaving just the white ends
2 large handfuls of baby spinach – roughly chopped
1 preserved lemon, quartered, flesh removed, and the lemon peel chopped very finely
For the Dressing:
2 tbls good-quality extra virgin olive oil
2 tbls red wine vinegar
juice of 1 lemon (approx. 2 tbls)
1 tsp honey (or substitute with maple syrup, if vegan)
salt and freshly ground black pepper to taste
Instructions
- While the rice is cooking, prepare the rest of the salad ingredients
- Place all of the prepared ingredients in large bowl.
- Whisk the dressing ingredients together in a small bowl until they come together to form a smooth dressing
- Pour the dressing over the salad ingredients. Mix by carefully lifting and folding the salad ingredients over, repeating until the ingredients are evenly mixed.
- Allow this salad to stand for a while before serving, and serve it at room temperature to best be able to appreciate and enjoy the strong flavours.
Notes
* A salad recipe that tastes better the next day – there aren’t many of those around, so this is a great one to prep-ahead and leave in the fridge.
This looks terrific! Is there a way to subscribe to your site so I can be notified when new recipes are posted? Congrats on bringing Place at My Table to life! Looking forward to what’s to come!
Thanks Sorrel – a few people have mentioned that they would prefer to receive email notifications as they aren’t always on social media. I’ll look into it and let you know.
I also used the mixed blend of rices. I didn’t use green pepper (don’t like it) or celery (didn’t have it), but it was great!! I’ll make it again.
I’m so happy to hear that you liked it! And especially happy to hear that you made it your own by playing with the ingredients. That is what good cooking is all about; getting creative with what you have.