Lemony Brown Rice Salad with Snap Peas and Herbs
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Light, fresh, and zesty—this salad is full of spring flavours & textures. Great on its own or with grilled salmon, chicken, or chickpeas.
Ingredients
- 1 cup short-grain brown rice, cooked and cooled
- 1 cup sugar snap peas, sliced on a diagonal
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
-
2 tbsp fresh mint, chopped
-
1/4 cup almonds, sliced & toasted
-
Crumbled feta or goat cheese
- Zest + juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt + pepper to taste
Dressing
Directions
Cook rice according to package instructions
- In a large bowl, combine brown rice, snap peas, cucumber, herbs, and almonds.
- Drizzle with the dressing and toss gently.
- In a small bowl, whisk together lemon zest + juice, olive oil, Dijon mustard, salt, and pepper.
Serve chilled or at room temperature
- Top with cheese and protein of choice, if using.
Recipe Note
Optional: Add protein of choice to make it a complete meal - chicken, salmon, chickpeas