Ingredients

1 cup mixed rice, wild red and black, boiled and drained
1 medium sized spring onion, finely chopped
a good handful of fresh coriander/cilantro, finely chopped
½ small red pepper, finely chopped
12 mushrooms, finely chopped, and gently fried in coconut oil
1 whole avocado, finely chopped
2 tsp sesame seeds (not roasted)
10 walnuts, chopped
5 raw almonds, chopped
1 Tbsp freshly grated ginger
zest of 1 lime

Dressing:
juice of 1 lime
1 tsp coconut oil
2½ tsp Japanese rice vinegar
¼ cup pomegranate juice
2 Tbsp teriyaki sauce
sea salt to taste

Directions

First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness).

Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.

Will keep in the fridge for up to 2 days.

Similar Recipes:

• Caribbean Jasberry Rice Salad
• Turmeric Rice Salad
• Greek Rice Salad
• Asian Rice Salad
• Southwest Rice Salad