695
Calories
14g
Protein
49g
Fat
51g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 35 ml (2.5 tbsp)
- Cherry tomato - 85 g (5 pcs)
- Tomato - 30 g
- Sun-dried tomato - 10 g (1 tbsp)
- Apple cider vinegar - 15 ml (1 tbsp)
- Avocado - 210 g (1.5 whole)
- Brown rice - 80 g
- Coriander, chopped - 15 g (3 tbsp)
- Rocket - 100 g
- Celery stick - 180 g (3 pcs)
- Spring onion - 45 g (3 pcs)
How to make:
- Put the avocado, tomato, spring onion and coriander leaves in a food processor and pulse until it resembles a smooth paste
- Trim the celery sticks
- Cook the rice in two-parts water with a pinch of salt for at least 25 minutes, or in accordance with the packet instructions
- Rince the rocket leaves, combine with the chopped and drained sundried tomatoes, add the oil and vinegar
- Put the salad, guacamole, celery and brown rice on a plate and serve
