Brown Rice Salad with Crunchy Combo & Almonds

Prep time:  10 minutes

Cooking time:  20 minutes

Ingredients (serves 4)

1 cup brown rice (uncooked)

1 bunch brocollini, roughly chopped

1 punnet Aussie Sprouts Crunchy Combo

1 zucchini, sliced very thinly lengthways using a vegetable peeler

½ cup toasted almonds, roughly chopped

⅓ cup toasted sunflower seeds

½ cup flat leaf parsley, roughly chopped

1 avocado, sliced

1 lemon, cut into wedges, to serve


¼ cup extra virgin olive oil

1 tbsp lemon juice

2 tsp red wine vinegar

2 tsp honey

¼ tsp harissa (alternatively, use a pinch of cayenne pepper)


  • Cook brown rice according to directions on packet.
  • Blanch brocollini in boiling water.
  • Combine brown rice, brocollini, Crunchy Combo, zucchini, almonds, sunflower seeds and parsley in a large bowl.
  • To make dressing, whisk all ingredients together in a small bowl. Season with salt and pepper.
  • Transfer salad to a serving plate. Arrange avocado over top, pour over dressing and serve with lemon wedges.


  Per Serve
Energy 2576kJ (613kcal)
Protein 11.3g
Fat – total         – saturated 37.2g 5.7g
Carbohydrate – total                             – sugars 55.6g 6.4g
Dietary fibre 7.0g
Sodium 26mg