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Avocado Rice Salad

Preparation time: 10 minutes | Cooking time: 15 minutes | Serves: 2

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  • 1 cup canned chick peas, drained
  • 1 ripe avocado
  • 1 packet Slendier Rice Style
  • ½ bunch flat-leaf parsley, roughly chopped
  • ¼ white cabbage, finely shredded
  • 2 tbs extra virgin olive oil
  • juice and zest of ½ lemon
  • ½ tsp mustard powder
  • ¼ tsp spirulina powder
  • 50g goat’s curd, in small pieces
  • 2 tbs pomegranate seeds
  • 2 tbs sunflower seeds
  • 2 tbs sriracha chilli sauce


  1. Place the drained chick peas in to a large mixing bowl.
  2. Peel the avocado and dice into bite-sized pieces. Add to the mixing bowl.
  3. Prepare the Slendier Rice Style according to the directions on the packet. Drain well and pat dry between layers of paper towel. Add to the mixing bowl.
  4. Add the parsley and cabbage, and toss well.
  5. In a small bowl, place the extra virgin olive oil, lemon juice and zest, mustard powder and spirulina powder. Whisk to blend. Drizzle over the salad and toss well.
  6. Divide the salad between two serving bowls. Top each with half the goat’s curd, pomegranate and sunflower seeds, and a drizzle of sriracha to taste. Serve.

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