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Wild rice and kale salad

Filling and healthy

cooking time: 40mins difficulty: easy serves: 2


1 cup of  wild rice

1 ¼  cups of water

2 tbsp of olive oil

¼ cup of lemon juice

1 clove garlic, minced

½ tsp sea salt

¼ tsp of freshly ground black pepper

2 tsp of maple syrup

1 small bunch kale

5 green onions, chopped

1 cup of cherry tomatoes

1 medium red bell pepper, finely chopped


1. Cook the wild rice in salted water.

2. While the rice is cooking, in a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper and maple syrup to make the dressing. Set aside.

3. Remove the ribs from the kale and finely chop the leaves. Then add the kale to the bowl. Chop the green onions, the chopped red pepper and cut the tomatoes into quarters, adding all to the bowl as you work.. Toss the vegetables to coat well in the dressing.

4. Add the rice to the bowl of dressed vegetables. Toss well to coat.


The wild rice can be substituted by any rice, quinoa or boiled potatos.

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