AuthorHeather BlakeCategoryEggs, Gluten-free, Salad, Vegetarian, VeggiesDifficultyBeginnerThis salad is an explosion of flavor & color in your mouth! Incorporating tons of nutrients into one plate that will tickle your taste buds, this salad is prepped in advance and enjoyed in a pinch.
3 cups leafy greens
1.50 cups brown rice
1 cup black beans (or other legume)
½ cup green peas (cooked & cooled)
4 pickled radishes, julienned (sliced thin)
2 hard boiled eggs, diced
2 tbsp toasted sunflower seeds (or pumpkin seeds or other nut)
¼ cup feta cheese, crumbled (optional for dairy-free)
2 tbsp olive oil
2 tbsp balsamic vinegar
fresh cracked salt & pepper
1
Arrange lettuce on two plates. Top with rice, black beans, peas, egg, radishes, feta, sunflower seeds, oil & vinegar, and salt & pepper!
Eat slowly and enjoy every bite 🙂
Ingredients
3 cups leafy greens
1.50 cups brown rice
1 cup black beans (or other legume)
½ cup green peas (cooked & cooled)
4 pickled radishes, julienned (sliced thin)
2 hard boiled eggs, diced
2 tbsp toasted sunflower seeds (or pumpkin seeds or other nut)
¼ cup feta cheese, crumbled (optional for dairy-free)
2 tbsp olive oil
2 tbsp balsamic vinegar
fresh cracked salt & pepper
Directions
1
Arrange lettuce on two plates. Top with rice, black beans, peas, egg, radishes, feta, sunflower seeds, oil & vinegar, and salt & pepper!
Eat slowly and enjoy every bite 🙂
