Eating healthy in #summer is both possible and flavorful.
#rice salad
We can’t forget about nutrition in summertime. The fact that we’re a bit more relaxed and subject to heat doesn’t mean our diet can’t be healthy. We need to keep eating legumes, carbohydrates, vegetables….so let’s seize the summer.
Ingredients:
- Long-grain rice - 300 gr
- Green Asparagus - 150 gr
- Carrots - 75 gr brunoise cut
- Peas - 50 gr
- Deli ham - 200 grams, (small cubes)
- Gruyère Cheese - 100 grams (small cubes)
- Surimi Crab Sticks - 75 grams (cut or cubed)
- Extra Virgil Olive Oil - 90 ml
- Apple Cider Vinegar - 30 ml
- Mustard - ½ spoonful
- Garlic - 1/4
- White Pepper -
- Salt -
- Fresh Basil - 4 leaves finely chopped
Instructions:
First cook the #rice in boiling water with salt until the rice is al dente. Drain and chill the rice, carefully and patiently mixing it. Don’t throw out the water! We’ll need it later.
Using the boiling rice water, blanch the asparagus and carrots for two minutes, in separate batches. Lightly chill the vegetables so that they cool and preserve their color.
Cut the deli ham and the surimi. Mix all the ingredients prepared at this point, and we’ll begin preparing the dressing. In a blender mix the garlic, salt, pepper, vinegar, and oil, until you get a nice, blended #vinaigrette. Dress the salad with the vinaigrette, and last but not least, sprinkle the basil on top and toss, mixing all ingredients equally. Chill in the refrigerator.
This looks and tastes fantastic served with a bed of crunchy sprouts and lettuce.
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