After baking and baking then eating and eating again last weekend, I was ready for some clean eating. So as soon as the work week started up again I decided I'd get back to my lunch salad regime. I peeked into my neglected crisper drawer to find these gorgeous Asian Mizuna greens.
Knowing I wasn't headed to the grocery store, I was after all on my lunch break, I scoured the fridge for other ingredients. Leftover cooked rice, an ultra-ripe avocado, garlic and some hearts of palm I purchased on a whim--a craving. Determined not to add dairy, additional fat or a pre-made dressing, I went to my vinegar collection and picked out my favorite--California Bianco Balsamic made by the Temecula Olive Oil Company. Perfecto!
The white balsamic vinegar was the finishing touch. No olive oil was needed because the avocado and hearts of palm were so creamy. The salad may look a little too white but don't let it fool you. It's loaded with flavor and texture. It was the best salad I'd had in a while, something my body needed.
Mizuna Greens Salad with Avocado, Brown Rice, Hearts of Palm and White Balsamic Vinegar
by Becky of Project Domestication
3-4 cups Mizuna greens, purple and green
1 c. cooked brown rice
1/2 avocado, cut into chunks
1 clove fresh garlic, minced
1-2 sticks hearts of palm, cut in half lengthwise then sliced
1-3 tsp. raw red onion, minced (for color, optional)
1-2 TB white balsamic vinegar (I enjoy TOOC California Balsamic Bianco with Honey.)
Warm brown rice in microwave for one minute. Add avocado, garlic, hearts of palm and mix together with warm rice. Add white balsamic, starting with 1 TB. Taste and adjust. Place greens on plate then rice on on top. Garnish with red onions, if desired and serve with more white balsamic.
Other post-Thanksgiving, feel good salads you may like:
Waldorf Inspired Kale Slaw on Mountain Mamma Cooks
Quinoa Salad with Butternut Squash, Dried Cranberries and Pepitas on Two Peas and Their Pod
Deb's Kale Salad with Apple, Cranberries and Pecans on Cookie + Kate