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  • Writer's pictureRae Reeves

Greens fiesta

Updated: Apr 30, 2021



  • 1 x Ripe Avocado, sliced

  • 1 x handful of blanched edaname beans (you can do the night before)

  • 1 x large handful of fresh spinach leaves, Kale, Rocket, Pea Shoots (whatever you can get your hands on)

  • 2 -3 small cooked beetroots or half a sliced/grated raw beetroot OR Radishes

  • 1 x tbsp. each Pumpkin and sunflower seeds

  • 1/4 cup of Pre cooked Wild or Red rice (you could use brown basmati too here)

  • 1 x Sliced spring onion

  • ½ Fresh Lemon squeezed – you can just squeeze over when served minding the pips.

  • Pinch of sea salt and pepper

  • (optional: add a boiled egg or some steamed chicken, cooked prawns or fish to salad if you want non vegan option)


  1. Pre cook your rice, either in the morning or the night before, allow to cool before adding to this salad.

  2. In a bowl mix your rice with the remaining ingredients.

  3. Just before you serve add a drizzle of Lemon juice and some seasoning and enjoy this plant based delight.

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