*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.
Watch our 20-second video for the easiest way to stone an avocado...
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Nutritional Information
- Kcals 478
- Fat 21.8g
- Saturates 4.8g
- Carbs 49g
- Sugars 12.9g
- Fibre 11.8g
- Protein 15.6g
- Salt 1.1g