Green bean and avocado Herby Rice Salad

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Green Bean And Avocado Herby Rice Salad

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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225 grams rice

2 large handfuls green beans -- trimmed

8 tops of purple sprouting broccoli

1 cucumber -- cut into bite sized pieces

10 deep red cherry tomatoes -- cut into quarters

1 tablespoon freshly torn basil

1 dessertspoonful freshly chopped parsley -- flat

leaved or curly

2 avocados -- stones removed, chopped into small

pieces

4 spring onions -- very finely chopped

juice of a lime

nice glug of olive -- avocado or other good

vegetable oil

lots of freshly ground black pepper

 

First, cook the rice in a large pan of water until it is soft, but not mushy

- it should take about ten minutes. Drain and wash through with lots of

running cold water to cool it down quickly.

 

Steam or boil the green beans and broccoli, but just for a couple of

minutes, so that they're slightly cooked but still crunchy. Run under cold

water and set aside.

 

Put the rest of the ingredients in a serving bowl, apart from the lime

juice, oil and seasoning. Cut the green beans in half and the purple

sprouting broccoli into bite sized pieces (but leave the tops in

recognisable flowers as it looks really pretty) and add to the bowl, along

with the rice.

 

Squeeze over the lime juice, drizzle over the oil, give a good couple of

large twists of black pepper and mix well, but gently, to ensure all the

flavours combine.

 

Source:

" Daily Mail May 2007 "

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Per Serving (excluding unknown items): 1527 Calories; 64g Fat (36.4%

calories from fat); 27g Protein; 222g Carbohydrate; 17g Dietary Fiber; 0mg

Cholesterol; 67mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 1/2 Vegetable;

1 1/2 Fruit; 12 Fat.

 

NOTES : Serves 4

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0