brown rice & pomegranate salad


  • 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


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