Wild Rice Salad

This is one of my favorite meals ever.

After I had Sebastian, my dear plant-based friend brought me the best meal you could ever hope for. All I crave after I’ve had my babies is fresh fruits and vegetables for a few weeks.

This salad was like a dream come true. I was so happy (ok and a little crazy and hormonal and sleep deprived) that I cried the first time I tried this.

Ugh. I sound so dramatic. (ok fine I am).

 

But are you looking at this? It’s freaking good (i also just realized I said that word too much because my 3-year-old said it the other day… totally cringeworthy)!

 

oh and also that same little girl LOVES this salad.

 

She also tells me that I need to be more generous with the avocado… my one-year-old agrees with her.

 

Because Wild Rice takes a pretty long time to cook, you can make it the night before or the morning of. Or just whenever. It will taste good regardless of when you make it. Eat it for breakfast if you want. I did one time.

Wild Rice Salad

Recipe

4-6 cups cooked wild rice blend (I cook about

4 green onions (green parts only)

1 yellow or orange bell pepper, diced

I package snow pea or snap pea pods; ends cut off and cut into thirds

1 medium avocado (diced)

1/2-1 cup chopped pecans

Dressing:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)

1 tablespoon Dijon mustard (or stone ground)

1/2 teaspoon sea salt

1/4 teaspoon sucanat

1/4 teaspoon pepper

1/3 cup olive oil

1/3 cup rice vinegar

Blend the dressing ingredients in a blender. Once blended, add all the rest of the ingredients to a large bowl and voila! You may eat a most splendid and healthful salad.