This new cleanse salad unites crisp snap peas, aromatic Thai basil, and refreshing mint on a bed of nutrient-packed black rice. As you savor the vibrant medley, relish in the anthocyanin antioxidants of black rice, the immune-boosting vitamins in snap peas, and the anti-inflammatory benefits of Thai basil and mint. This dish isn’t just a delight for your taste buds but a symphony of wellness on your plate, offering antioxidants, digestion support, and a range of vital nutrients in every bite.
Our Snap Pea and Black Rice Salad unites crisp snap peas, aromatic Thai basil, and refreshing mint on a bed of nutrient-packed black rice. As you savor the vibrant medley, relish in the anthocyanin antioxidants of black rice, the immune-boosting vitamins in snap peas, and the anti-inflammatory benefits of Thai basil and mint. This dish isn’t just a delight for your taste buds but a symphony of wellness on your plate, offering antioxidants, digestion support, and a range of vital nutrients in every bite.
Makes 2 servings
Ingredients
Butter lettuce
1½ cups black rice
Snap peas
Radish
1½ cups cucumber, diced into cubes
Yellow bell pepper
1 bunch cilantro, chopped
1 bunch mint leaves, chopped
1 bunch Thai Basil, chopped
1/4 cup toasted Tamari almonds
Dressing
5 Tbsp Rice vinegar
4 Tbsp Olive oil
2 Tbsp San-J Tamari Soy Sauce
2 Tbsp Almond Butter
2-3 tsp maple syrup (to taste)
Directions
- Cook the black rice according to the package instructions until it’s tender and fully cooked. Once cooked, let it cool to room temperature.
- In a large mixing bowl, combine the cooled black rice, diced cucumber, chopped cilantro, and chopped mint leaves. Stir together before incorporating the other salad elements.
- Assemble the salad and toss all the salad ingredients together until they are well mixed and evenly distributed.
- Sprinkle the toasted almonds over the salad for added crunch and flavor.
Dressing Instructions
- Mix all of the ingredients and whisk together.
