brown rice & pomegranate salad

Ingredients:

  • 3 handfuls mixed baby leaf salad (rinsed)
  • 2 small leaves green kale (chopped)
  • 1 cup brown rice (cooked and mixed with olive oil and chopped parsley)
  • 1/2 fennel (sliced)
  • 1/2 cucumber (chopped)
  • 4 small plum tomatoes (sliced)
  • 2 avocados (chopped)
  • 2 carrots (sliced)
  • 1 pomegranate (seeds)
  • 1/2 bag trail mix (seeds, nuts and dried fruit)
  • 2 eggs (hard boiled)
  • 4 tbsp peanut butter

Put salad and kale in the bottom of bowl. Pour over the rice and top it with cucumber, tomatoes, avocado and carrots. Drizzle over the pomegranate seeds and the trail mix. Toss it around lightly with your hands. Cut the eggs into quarters and put them in one corner and the peanut butter in another. Makes 2 Servings.

Source: Green Kitchen Stories

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s