Red rice, courgette and avocado salad with blitzed beetroot dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 250g pouch cooked red rice and quinoa mix
- 1 courgette
- 1 ripe avocadopeeled, stoned and sliced
- 2 spring onionsfinally sliced
- a small bunch flat-leaf parsleytorn
DRESSING
- 100g cooked beetrot
- 3 tbsp natural yogurt
- ½ lemonjuiced
Nutrition: per serving
- kcal478low
- fat21.8g
- saturates4.8g
- carbs49g
- sugars12.9g
- fibre11.8g
- protein15.6g
- salt1.1g
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.
