Red rice, courgette and avocado salad with blitzed beetroot dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.