BLACK RICE SPRING SALAD
by moai.newyork
1 cup black rice
3 zucchini (chopped)
6 radishes (chopped)
1 cup fresh mint
1/4 cup chives (sliced)
1/2 onion (chopped)
2 cups arugula
For the dressing:
1/4 cup olive oil
2 tablespoons lemon juice
salt & pepper to taste
2 teaspoons mustard
2 tablespoons coconut nectar
To garnish:
1/2 cup sliced almonds
Directions:
1. Cook the black rice.
2. Prepare the salad while the rice is cooking – chop the zucchini, radishes, tear the mint leaves off the stalk and add everything to a large bowl. Add the chives, onion and arugula.
3. Make the dressing by adding the olive oil, leomn juice, mustard and coconut nectar into a bowl and whisk until well mixed.
4. Pour the dressing over the salad and add the black rice. Toss well to coat.
5. Adjust seasoning and sprinkle the almonds over the top. Enjoy.
