Ingredients
- 1 ½ cups organic short-grain brown rice
- 2 tsp. white miso paste (or to taste)
- 1 bunch kale, coarsely chopped
- ¼ tsp. red pepper flakes
- salt and pepper, to taste
- 1 cup radish, thinly sliced
- 1 cup cucumber, thinly sliced
- ½ cup scallions, chopped
- ¼ cup microgreens
- ½ cup guacamole
- ½ cup hummus
- ½ cup sundried tomatoes
- ½ cup olives
- ¼ cup roasted, salted sunflower seeds
- hot sauce, to taste
- lemon vinaigrette
- olive oil
- salt and pepper, to taste
Servings:
Units:
Instructions
- Prepare the rice, adding miso paste if desired.
- In a small pan, heat 1 Tbsp. of olive oil. Add kale and sauté until wilted and tender, adding a bit of water, if needed. Season with ¼ tsp. of red pepper flakes and salt and pepper to taste.
- While the rice and kale are cooking, wash and prepare the radishes, cucumbers, scallions and microgreens. Set aside separately for final salad assembly.
- Set out 5 dinner plates. Using all of the ingredients you have prepared, build your beautiful salads beginning with a serving of warm rice, followed by a serving of warm kale, a spoonful of guacamole, a spoonful of hummus, some radishes, cucumbers, sundried tomatoes, scallions, microgreens, olives and sunflower seeds. Dress each salad with lemon vinaigrette, hot sauce, a drizzle of olive oil, and salt/pepper, to taste. Enjoy!
Recipe Notes
This is a great recipe to get creative with! Here are some fun variations from our staff:
- Use your favorite kind of radish — Karie used a black radish, while our staff tester used a watermelon radish that they quickly pickled.
- Don't have lemon vinaigrette? Squeeze some fresh lemon juice over the top of your salad instead. Similarly, you can use plain mashed or sliced avocado if you don't have guacamole.
- Use olive tapenade, olive salsa, or marinated olives in place of regular.
- Pack in extra flavor by using flavored olive oil, such as garlic or herb-infused oil, and your favorite variety of hummus.
Share this Recipe