I had been playing with the idea of a rice salad for some time, and I had been having a difficult time thinking of low-calorie, but yummy lunch ideas. There were some criteria that it needed to fullfill, and them being:
- Can be eaten as leftovers
- Can be cold or hot – without being soggy reheated
Now that the summer has come. I have decided to test out some rice salads. These are not salads in the UK sense, but more, things together with a dressing (of sorts). I understand that that is a tenuous grasp of what a salad is, but I needed to classify this in some method.
This recipe is essentially the lazy person’s version of it. I have used microwavable coconut rice, but the more adventurous chefs can make their own. If you are going to do that, start it well in advance so that it has time to cool before adding your other ingredients.
Servings and Storage
You can eat the dish warm or cold, which makes it easy to take for lunch. It also keeps for up to 4 days in the fridge in an airtight container.
Calories per serving: 200
Prawn and Avocado Rice Salad
Prawn and avocado rice salad is a healthy option that packs a good protein punch.
- 1 Avocado
- 1 Red bell pepper
- 3 birdseye chilis
- 1 packet of fresh coriander
- 7 cloves of garlic
- 100g spring onions
- ½ lemon juice
- 1 lemon zest
- 180g uncooked king prawns
- 250g steamed tilda coconut rice
- 1.5tsp Olive oil
- Splash of sushi rice vinegar
- Salt and pepper to taste
- Step 1 Put your rice into the microwave and prepare as per the instructions. While this is happening, get a large mixing bowl (it needs to be large enough to toss in all of the ingredients.
- Step 2 Chop your spring onions, and red pepper, and add it to the bowl. Once the rice is cooked, add it to the bowl. While it is hot, it will start to soften the onions and peppers. As well, add in the sushi rice vinegar and stir.
- Step 3 Chop your garlic into large slices. Put it into a dry frying pan on medium heat. Toast the garlic until it is golden brown on the outside. Put these on a plate to the side.
- Step 4 Using scissors, cut up your coriander into large chunks, and mix it into your rice mixture, with the lemon zest and part of the olive oil.
- Step 5 Chop your chilis and fry them in a pan, make sure that they cook down nicely and add your prawns. Cook your prawns until they are cooked through – pink and curled around. Add your lemon juice to the prawns and stir into the rice.
- Step 6 Lastly add the avocado (you don’t want it to add it too early so that it will brown. The lemon juice will help it to keep it’s green colour.