Wild rice salad with green beans, cherry tomatoes, avocado & grapefruit

Enjoy a flavorful mix of wild rice, crunchy green beans, juicy cherry tomatoes, creamy avocado, and tangy grapefruit in this refreshing salad.

Ingredients:

• 1 cup wild black rice
• 3 cups water
• 2 teaspoons Japanese rice vinegar
• 1 teaspoon olive oil
• 1 spritz of fresh lemon juice
• sea salt & freshly ground black pepper (to taste)
• 10 green beans
• 1 avocado
• 1 grapefruit
• 4 cherry tomatoes
• sugar to taste (a pinch)

Instructions:

1. Prepare the wild rice by following the instructions on the packaging. In the meantime, combine rice vinegar with a bit of sugar and allow it to sit until the sugar has dissolved.
2. In a spacious bowl, mix the cooked rice with the rice vinegar, olive oil, lemon juice, and salt & pepper.
3. Gently steam the green beans for 2-3 minutes until tender but still crisp. Use kitchen shears to cut the beans into 1-cm. pieces and add them to the rice. Cut the cherry tomatoes into 1/8 wedges and include them in the mixture.
4. Thoroughly combine the contents of the bowl, taste and adjust seasonings as needed, then serve in individual bowls. Cut the avocado into strips and arrange them on top of each bowl. Peel off the skin & pith from the top and bottom of the grapefruit, then slice off the remaining skin & pith. Remove the grapefruit segments and place them in the bowls alternating with the avocado. Drizzle any leftover grapefruit juice over each bowl, squeeze more lemon juice (the acidity will help maintain the freshness of the avocado).
5. Enjoy right away or store tightly wrapped in the refrigerator for up to one day.

Summary:

• Calories: 1183 kcal
• Fat: 40 g
• Protein: 22 g
• Carbs: 196 g
• Potassium: 2227 mg
• Magnesium: 386 mg