Scale

Ingredients

For the Salad

2 cups cooked wild rice
1 bell pepper, de-seeded and diced
1/2 cup raisins or dried cranberries
2 cups shelled edamame, cooked
4 cups broccoli, cut into bite-sized florets and lightly steamed
sea salt and pepper, to taste
dash of hot sauce, if desired

For the Dressing

1 tsp sea salt
1 tsp garlic powder
2 tbsp fresh lemon juice
4 tbsp tahini
2 tbsp maple syrup
water to adjust consistency

Instructions

Add all salad ingredients to a large mixing bowl and mix well.
Whisk the tahini dressing ingredients together in a small dish or shake in a jar, adding water 1 tbsp at a time until you reach your desired consistency. Its should be creamy but pourable.
Add the dressing to the salad and mix well.
Serve right away or store in the fridge in a container for up to 4 days.

Notes

The nutritional information listed below is if you make 4 servings out of this. For 6 servings, each serving would provide 298 calories, 8.4 grams of fat, 14.6 grams of protein and 42 grams of carbohydrates.

To make this recipe stretch further, you can add an additional 1 cup of cooked wild rice. I’ve made it with 2 cups and 3 cups and both are good! If you’re adding 3 cups of rice, you’ll definitely get 6 servings out of this.

Maple syrup can be reduce or omitted if you prefer a sugar-free dressing. If omitting, add a bit of extra lemon juice.

Nutrition

Serving Size: 1
Calories: 426
Fat: 12 g
Carbohydrates: 63 g
Protein: 22 g

Keywords: wild rice salad, cold rice salad