Packed with protein from the eggs and avocados, and elevated by fresh mint and long & wild rice, makes this an amazing salad meal!
Cook the Dainty Long and Wild Rice according to package instructions. When done, pour onto a baking sheet and spread out to cool. Set aside until needed.
Place the 4 eggs into a pot and cover with water. Place on high heat and bring to a boil. Allow to simmer for 2 minutes, turn off the heat, and allow to sit for another 4 minutes. Drain and refresh with cold water to stop the cooking. Allow to sit in cold water until cooled, about 5-10 minutes. When cooled, peel and set aside.
Place the cooled rice into a large mixing bowl. Add in the cucumber, mint, and sliced spring onions.
In a small jar, combine the mustard, maple or honey, lime juice, vinegar, and olive oil. Shake to combine.
Add ¾ of the dressing into the salad, along with a fat pinch of salt and some pepper. Todd to combine, Adjust with more dressing and seasoning if needed. Pour onto a large platter.
Halve and pit the avocado. Slice thinly and fan the halves over to top of the salad. Cut the eggs in half and scatter around as well. Drizzle and remaining dressing over the avocado and eggs and season with another pinch of salt.
Great recipe for a crowd.
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