Healthy brown rice salad with lemon – tahini dressing
This brown rice salad is ideal either as a healthy side or as light lunch. The lemon – tahini dressing enhances the detoxifying properties and adds a delicious zing
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 387 kcal
For the salad:
(250 grams) parboiled brown rice
persian cucumbers or 1 English cucumber, chopped
green onions, chopped
red bell pepper, chopped
green bell pepper, chopped
pitted sliced olives, optional
For the lemon – tahini dressing:
tahini (80 grams)
freshly squeezed lemon juice
Freshly grated pepper and salt to taste
Cook the brown rice according to the directions of the packadging.
Make the salad: Transfer the cooked rice and the rest of the ingredients to a large bowl and mix to combine.
Make the dressing: Transfer the tahini, 3 tablespoons lemon juice, and 1 tablespoon water to a bowl or jar and mix with a fork until creamy. Add the salt, the pepper, and the cumin. Taste and add more lemon juice according to your liking (because the dressing will be mixed with the salad, when you taste it plain it should be a bit more intense than you like). Add 1-2 tablespoons more water to achieve a pourable consistency.
Pour the dressing over the rice salad and serve. Eat!
Ground cumin can lose its power when stored for a long time. If your cumin is not very fresh you may have to increase the quantity to 1 teaspoon.