Red rice, courgette and avocado salad with a blitzed beetroot dressing

Red rice, courgette and avocado salad with blitzed beetroot dressing

  • serves 2
  • Easy

This courgette and avocado red rice salad is super easy and vibrant. Packed with flavour, plenty of colour and under 500 calories, this dish is the ideal midweek meal for two

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*This recipe is gluten-free according to industry standards

Ingredients

  • cooked red rice and quinoa mix 250g pouch
  • courgette 1
  • avocado 1 ripe, peeled, stoned and sliced
  • spring onions 2, finally sliced
  • flat-leaf parsley a small bunch, torn

Dressing

  • cooked beetrot 100g
  • natural yogurt 3 tbsp
  • lemon 1/2, juiced

Method

  • Step 1

    Whizz the beetroot, yogurt, lemon juice, 2 tbsp of cold water and some seasoning in a food processor until smooth.

  • Step 2

    Heat the rice and quinoa following pack instructions, allow to cool slightly and tip into a bowl with the dressing. Toss well.

  • Step 3

    Peel the courgette into long thin strips using a vegetable peeler and add to the bowl with the avocado. Toss lightly and serve topped with the spring onions and parsley.

Nutritional Information

  • Kcals 478
  • Fat 21.8g
  • Saturates 4.8g
  • Carbs 49g
  • Sugars 12.9g
  • Fibre 11.8g
  • Protein 15.6g
  • Salt 1.1g
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