Rice Salad

Rice Salad

3 cups cold cooked brown rice

1½ cups zucchini diced

1 small red onion finely chopped

2 cups tomatoes chopped

1½ cups green capsicum finely chopped

1 cup parsley finely chopped

½ cup spring onion or chives chopped

1 tbsp. olive oil

½ tsp. garlic powder

2 tbsp. lemon juice

1-2 tsp. celtic sea salt to taste

Put all ingredients, except for the olive oil, garlic, lemon juice, and salt into a bowl and mix well.

If your zucchini is very large, you can scoop out the watery seeds before dicing to keep the salad extra crisp.

Mix the remaining ingredients together in a jar with lid and shake well, pour over salad and mix in. Shaking the dressing in a jar is the best way to emulsify the olive oil and lemon juice so every grain of rice gets coated evenly.

Cover and chill. Serve over a bed of lettuce.