Have you had your salad today? If not, try this one... although it's not just a salad, it's a meal! The beans, rice and veggies provide plenty of fiber and nutrients and the avocado, olive oil and pine nuts provide some smart fats ~ and to top it off, you're surely to feel satisfied. Go ahead, and indulge ;o)
Yield: 2 salads
Ingredients:
- 1 cup cooked brown rice
- 1/2 tablespoon of butter
- 1/8 - 1/4 cup red onion, finely sliced
- 1/4 cup sweet peppers, finely sliced
- 2 tablespoon pine nuts, toasted
- 5-6 ounces butter lettuce
- 1 cup black beans, rinsed and drained
- Handful of grape tomatoes (or cherry, halved)
- Salt and pepper to taste
- 1 ripe avocado
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Dash of red pepper flakes
Dressing Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 teaspoon vinegar
- 1 teaspoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
- Rice: Cook rice, per package directions. Stir in butter, salt and pepper to taste. Set aside.
- Guacamole: Pulse all guacamole ingredients in mini food processor (or mash avocado with fork and stir all ingredients) until smooth.
- Dressing: Whisk all dressing ingredients together until thoroughly combined. Set aside.
- Wash and finely slice red onion and sweet peppers.
- Place pine nuts in dry skillet on medium heat and cook about 4 minutes, or until nuts start to brown.
- Assemble salads: Line two salad bowls with whole butter lettuce leaves. Tear or cut the balance of lettuce into bite-sized pieces and place in bowl; add dressing and toss until combined. Gently place half the dressed lettuce in the center of each bowl, ensuring whole leaves stay in place. Divide the onion, peppers, beans, and tomatoes evenly among the two bowls. Drop dollops of guacamole over salads and top each salad with a half-cup of rice. Sprinkle each salad with 1 tablespoon of pine nuts.
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