100 g wild rice
2 avocados, peeled, stoned/pitted and diced
300 g/2 cups cherry tomatoes, halved
a bunch of fresh flat-leaf parsley, roughly chopped
Honey Mustard Dressing
¾ tablespoon grain mustard
5 tablespoons olive oil
2 teaspoons honey
½ teaspoon salt
freshly squeezed juice of 1 lemon
1.Bring a saucepan or pot of water to the boil over a medium–high heat.
2.Add the wild rice, reduce the heat and simmer for about 40 minutes, until completely soft.
3.To extract the seeds from the pomegranate, cut it into large sections and put in a large bowl filled with water. The seeds should float to the top, leaving the flesh to sink to the bottom.
4.Combine the pomegranate seeds with the avocado, cherry tomatoes and parsley in a large mixing bowl.
5.To make the honey mustard dressing, mix all of the ingredients together in a bowl and whisk with a fork.
6.Once the wild rice is fully cooked, drain in a fine mesh sieve/strainer and rinse under cold running water to cool.
7.Add to the salad mixture with the honey mustard dressing and stir until all the ingredients are well coated.
See more recipes from Plant Based Paleo by Jenna Zoe.