Multigrain rice salad with avocado & egg
A colorful meal salad with a tasty bite.
- 275 g multigrain rice
- 2 tsp ground turmeric (turmeric)
- 300 g sliced red cabbage
- 1 lemon
- 4 tbsp extra virgin olive oil
- 15 g fresh flat parsley
- 4 medium eggs
- 2 avocados
- 50 g unsalted walnuts
Prepare the rice, with the turmeric in the cooking water, according to the package directions. Place the warm rice in a wide bowl, add the red cabbage and stir well. Let alone, but toss every now and then.
Scrub the lemon, grate the yellow zest and squeeze the fruit. Mix the grater and 1 tbsp juice in a small bowl with the oil to form a dressing. Finely chop the parsley and add. Season the dressing with pepper and toss through the rice-cabbage mixture. Let it cool down to room temperature in 15 minutes and then put it in the fridge for 15 minutes.
Meanwhile, hard boil the eggs for 7 minutes. Shock under cold running water, peel and halve. Halve the avocados, remove the pit and scoop the flesh from the skin. Cut into slices. Roughly chop the nuts. Garnish the salad with the avocado, egg and nuts.