Meatless Monday’s: Wild Rice & Rocket Balsamic Salad

Looking for a quick and refreshing meal that’s packed with bold flavors and wholesome ingredients? This Mediterranean Rice Salad is the perfect combination of nutty almonds, sweet roasted peppers, juicy cherry tomatoes, and peppery rocket, all brought together with a light balsamic dressing. It’s colorful, crunchy, and bursting with Mediterranean goodness. Whether you're meal-prepping for the week, hosting a summer gathering, or just need a satisfying side dish, this salad is a winner every time!

What You Need

Ingredients:
1 cup (185g) rice
160g roasted peppers, drained and chopped
¼ cup (30g) roasted almonds, chopped
1 cup (150g) cherry tomatoes, halved
2 oz. (60g) rocket (arugula)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
½ tsp. chili flakes
Salt and pepper, to taste

Directions

Cook the rice according to package instructions. Once done, transfer to a large bowl and let it cool slightly.
Add the chopped roasted peppers, almonds, cherry tomatoes, and rocket.
Drizzle with balsamic vinegar and olive oil, then sprinkle with chili flakes.
Season with salt and pepper to taste and toss everything together until well combined.
Serve immediately or let it chill in the fridge for an even more flavorful dish.
Serving Tip: Enjoy this salad on its own or as a side dish with grilled chicken, fish, or tofu!
Makes 4 servings.

Calories per serving: 228
Fats per serving: 9 grams
Protein per serving: 7 grams
Carbohydrates per serving: 44 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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