Vegan Rice Salad with Pecans and Apple
I love this autumnal vegan rice salad- it’s so simple to make and is great hot or cold. It’s filled with flavours of citrus, pecans and dill.
Ingredients
- 600 g cooked rice* brown or white
- pecans roughly chopped
- 1 avocado cubed
- 1 apple cubed
- 4 tbsp chopped fresh dill
For the dressing
- 1 orange juiced
- ½ lemon juiced
- 4 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 tbsp fresh dill finely chopped
- 1 tbsp dijon mustard
Instructions
- In a large bowl, mix together the rice, chopped pecans, avocado, apple, and dill.
- Squeeze the juice from the orange and lemons. In a small bowl, combine the olive oil, garlic, dill, mustard, and orange and lemon juice. Stir it well until it’s all combined, or if you’d rather, use an immersion or small blender.
- Add the dressing to the large bowl with the rice mixture, and toss well to combine.
- Serve hot or cold, over a bed of spinach, or with roasted squash or tofu.
Notes
*600g cooked rice is approximately 3 cups cooked, or 1 cup/200g uncoooked
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