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Red rice, courgette and avocado salad with blitzed beetroot dressing

Name: Red rice, courgette and avocado salad with blitzed beetroot dressing
Total time: 20 min
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; cooked beetrot 100g; natural yogurt 3 tbsp; lemon ½, juiced

20 minutes
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

By Adam Bush

Published: June 13, 2017 at 11:23 am

*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 ½, 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.