Basmati Summer Salad

Dan    Appetizers & Co., Recipes     almonds, gluten-free, salad, summer, vegan, vegetarian

What you’ll need…

4 cups basmati rice (cooked)

4 radishes

3 celery stalks

2 shallots

1 orange

1/2 cup fresh basil

1/2 cup roasted almonds

1 cup arugula

1 cup red grapes

1 TSP tumeric

1 TBSP minced garlic

3 TBSP olive oil

1/4 cup cider vinegar

2 TBSP pepper

This is summer on a plate. Rain or shine it will make your tastebuds smile! Go on, have a picnic. Invite me too if you would like, I’m always down for free food!

Ok, I’m going to go out on a limb and assume you know how to cook rice, so let’s just say the rice just finished cooking! While the rice is still warm mix in the tumeric until the rice is a light, sunny colour. Set aside to cool.

Chop your arugula, radishes, and celery. Halve the grapes and chiffonade the basil. Add all of the aforementioned into a bowl with the almonds and (now-cooled) rice. Mix thoroughly.

For the sweet vinaigrette zest the orange, and juice it as well into a bowl. Pour in the olive oil, cider vinegar, minced garlic, and pepper, then whisk for about 30 seconds. Pour this on top of the salad and mix until it’s evenly coated, add a bit of salt if needed.

Let it chill in the fridge until you’re ready to feed it to your guests!

Serves 4-5

Total cook time…20 min (not including chill time)

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