A little while back I stumbled upon a recipe video online where the chef put cooked brown rice on her salad. I had never seen such a thing done, but it looked so yummy that I tried it immediately. It was a game changer! I absolutely loved how the rice added new texture to my salad, and how much heartier it became. It is now my go-to for building a healthy and fast salad that can stand-alone for a meal.
I usually throw together a random assortment of on-hand ingredients to build my salads, but I’ll share one of my favorite combinations. (Calling it a “recipe” is a bit of a stretch, I will admit...it’s more of a “suggested guideline”.)
The best trick I’ve found for incorporating brown rice easily into my diet is to cook a big batch over the weekend. We usually grill a bag of chicken breasts on weekends as well, to have on hand during the week. Having these two things in the fridge, along with a fresh bag of spinach, makes healthy summer lunches quick and accessible.
To make my favorite salad, start with a heaping fist full of lettuce in a large bowl. I like to use a spinach & arugula mix, but any combo of dark leafy greens that suits your taste buds is fine.
For dressing, I keep it simple and use olive oil, lemon juice and sea salt. Toss your lettuce in this mixture.
Next, top with a heap of brown rice. For all of these ingredients, you can use however much you like. I usually use about half a cup of brown rice. To me, it tastes fine even if it’s still warm from cooking, but it’s even better pre-cooked and refrigerated.
That’s all you need for the base of a great salad!
For toppings, my favorite combination is:
- cubed grilled chicken
- sliced avocado
- dried cranberries
- chopped apples
- sliced almonds & chopped pecans
- and sometimes a little blue cheese
This is definitely one of those recipes that you can experiment with, depending on what you have on hand and what suits you. But give the brown rice a try as you’re building—it might be just the healthy and hearty zip your salad needs for the summer.