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Ingredients

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

DRESSING

  • 100g cooked beetrot
  • 3 tbsp natural yogurt
  • ½ lemon, 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.

Watch our 20-second video for the easiest way to stone an avocado...

Click here for our easy vegetarian salad recipes

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Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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