Rice and avocado salad with wasabi dressing

Name: Rice and avocado salad with wasabi dressing
Prep time: 20 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 200 g brown basmati, red camargue and wild rice; 100 g frozen peas; 1 ripe avocado, peeled and cut into cubes; 40 g radishes, thinly sliced; 1 essential Waitrose Cucumber Portion, halved lengthways, deseeded and sliced; 2 tbsp Waitrose LOVE Life mixed seeds; 100 g goats cheese, crumbled; 1½ tsp wasabi powder; 1 tbsp Cooks' Ingredients Rice Wine Mirin; 1 tbsp toasted sesame oil

The sweet notes of mirin rice wine help to bring out the unique umami flavour of the dish. A delicate and sweet salad which is perfect for summer.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g brown basmati, red camargue and wild rice
100g frozen peas
1 ripe avocado, peeled and cut into cubes
40g radishes, thinly sliced
1 essential Waitrose Cucumber Portion, halved lengthways, deseeded and sliced
2 tbsp Waitrose LOVE Life mixed seeds
100g goats cheese, crumbled
1½ tsp wasabi powder
1 tbsp Cooks' Ingredients Rice Wine Mirin
1 tbsp toasted sesame oil

Cook the rice for 20 minutes, according to packet instructions. Add the peas and cook for a further 3 –5 minutes or until the rice is tender. Drain, refresh in cold water and tip into a large bowl.
Add the diced avocado, radishes, cucumber, mixed seeds and goat’s cheese and toss together.
In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straightaway.

Cook’s tip

You could use sugar snap peas or broccoli instead of the peas if you like. You can make this the day before (without the avocado) and chill, covered with clingfilm, in the fridge. Add the avocado just before serving, to ensure it doesn’t discolour.

Have you heard?

The avocado contains more protein and oil than any other fruit.

Typical values per serving when made using specific products in recipe