Delicious Spinach Rice Salad (vegan) Recipe
If you're looking for a light yet satisfying flavor on hot summer days, this spinach rice salad is perfect for you! Prepared with the nutrition of brown rice, the freshness of asparagus, and the zest of a lemon dressing, this recipe will appeal to both your eyes and palate. Plus, it's vegan-friendly and very practical!
- 1 cup dry long-grain brown rice
- 1/2 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped shallot (optional)
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 2 cups baby spinach, roughly chopped
- 1 cup grape or cherry tomatoes, halved
Rinse the rice under cold water and bring a large pot of water to a boil. Add the rice and cook for 35-40 minutes until tender. Then drain and let it steam in the pot for 5 minutes.
Fill a large pot with water and place a steamer basket on top. Steam the asparagus. Once the stalks are tender, cool them and cut into 2-inch pieces.
In a small bowl, whisk together olive oil, tahini, lemon juice, mustard, shallot, salt, and pepper.
When the rice is ready, transfer it to a large bowl. Add the asparagus, spinach, and tomatoes. Pour the dressing over and mix well. Enjoy your meal!
Delicious Spinach Rice Salad (vegan) Recipe Cooking Tips
You can cook the rice a day in advance and store it in the refrigerator. This will make preparing the salad much quicker. Be careful not to overcook the asparagus, as it tastes better when crisp.
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