Brown Rice Salad

  Prep Time: 15mins
  Cook Time: 30mins
  Serves: 4


  • 1cup brown rice
  • 1 large continental cucumber, diced
  • 2 tomatoes, diced
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 avocado, diced
  • ¼ cup dried cranberries, roughly chopped
  • ¼ cup almond, roughly chopped
  • 1 bunch coriander, roughly chopped
  • 1 bunch mint, roughly chopped
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup tamari (for gluten free) or soy sauce (contains gluten)


Step 1

Bring a medium pot of water (at least 6 cups) to the boil. Add brown rice and boil for 30 minutes. Strain, return rice to pot, cover and let sit for ten minutes.

Step 2

Chop all the vegetables, herbs, nuts and cranberries and add to a large bowl. When rice has cooled gently fluff with a fork and add to vegetables.

Step 3

In a small jar combine oil, soy and lemon juice and shake well to combine. Pour over salad and gently toss.

Step 4

Serve with extra cranberries and almonds as a garnish.