1 cup wild rice
2 stalks celery, chopped
1 red pepper, diced
1/2 English cucumber, diced (with skin on)
1/3 cup fresh parsley, chopped
1/2 cup slivered almonds or sunflower seeds
arugula or other greens
Optional Additions: 1 can Raincoast skinless, boneless salmon
1 peeled and chopped apple or pomegranate seeds for sweetness
Avocado slices and lemon to top
Dressing:
1/4 cup olive or avocado oil
juice of 1 fresh lemon
1/2 tsp garlic powder
salt and pepper to taste
Bring rice to a boil in a covered saucepan filled with approximately 4 cups of water. Reduce to a simmer and cook for approximately 45-60 mins until tender. Strain and run under cool water. Mix rice, vegetables and nuts/seeds in a bowl. Whisk dressing ingredients together in a small bowl. Stir dressing into salad. Add salmon as an additional option. Squeeze more lemon or lime onto salad for additional flavour. Top with avocado slices (optional) and serve on a bed of leafy greens.
