Spring Glow Bowl

Ingredients

Salad

• 1 cup uncooked black rice

• 1 English cucumber, deseeded and finely diced

• 1 red bell pepper, deseeded and finely diced

• 1 green bell pepper, deseeded and finely diced

• 1/2 cup cherry tomatoes, deseeded and finely diced

• 2 scallions, finely diced

• 1/4 cup parsley, finely chopped

• 1/4 cup basil, finely chopped

• 2 handfuls fresh greens

• 1/2 block of feta cheese, crumbled or cut into squares

• Salt and pepper, to taste

Dressing

• 1/4 cup olive oil

• 4 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon soy sauce

• Zest and juice of 1 lemon

• Salt and pepper, to taste

Optional

• Avocado, for serving

• Protein of choice (chicken, salmon, shrimp, or tofu)

Instructions

1. Fill a pot with water, generously salt it, and bring to a boil. Add the wild rice and cook for 35–40 minutes, until tender but still slightly chewy.

2. Drain any excess water, return the rice to the pot, season with salt and pepper, and let it sit for 10 minutes.

3. Meanwhile, prepare the dressing by whisking all ingredients together in a bowl. Season to taste.

4. While the rice is still warm, add 2 tablespoons of the dressing and toss to lightly marinate. Transfer to the fridge to cool.

5. In a large bowl, combine the cucumber, bell peppers, tomatoes, scallions, parsley, and basil. Mix well.

6. Once the rice has cooled, add it to the vegetable mixture and toss to combine. Add more dressing as desired.

7. If meal prepping, serve over a bed of lettuce to prevent sogginess. If serving immediately, you can mix the greens directly into the salad.

8. Top with feta, avocado, and/or your protein of choice. Serve and enjoy.

Additional Notes

• The salad (without lettuce) will keep for 3–4 days in the fridge.

• For meal prep, store the dressing separately and add just before serving.