Nutrient-Packed Wild Rice Salad: Fuel Your Body with This Superfood Dish

Are you a perimenopausal or menopausal woman looking to fuel your body with the best nutrients possible? If so, this delicious wild rice salad is the perfect meal choice. Packed full of herbs and superfoods, it's sure to give you all the power you need and then some! With this nutrient-packed dish, perimenopausal and menopausal women can enjoy all that nature has to offer in terms of flavor AND beneficial compounds for their overall wellbeing. Plus, who doesn't love eating something that tastes great AND does wonders for your health?

Wild rice salad is such an amazing option when it comes to getting essential vitamins and minerals -- not just during peri/menopause but throughout different stages of life as well. So grab a fork and dig in!

Nutrient-Packed Wild Rice Salad

Ingredients:

3/4 cup of wild rice, washed

2 carrots, peeled and cut in large pieces

1/2 shallot

2 cloves of garlic

4 tbsp of edamame beans (cooked)

1 tsp sea salt

Salad Dressing:

1/2 minced shallot

2 tbsp red wine vinegar

1/8 tsp sea salt

Pinch of fresh ground black pepper

2 tbsp extra virgin olive oil

Avocado Cream:

2 tbsp organic extra virgin olive oil

2 tbsp white wine vinegar

1 tsp fish sauce

2 tsp lemon juice

1 avocado

1 clove of garlic, finely chopped

1/2 cup fresh parsley

1/8 tsp sea salt

1 medium cauliflower, sliced thinly

Salad:

1/3 cup fresh mint leaves

1/3 cup fresh parsley

3 oz baby arugula

3 oz baby spinach

1/4 cup lightly toasted pine nuts

10 Castelvetrano olives, quartered

4 oz crumbled sheep's milk feta cheese

Preparation:

1. Combine the rice, carrots, shallot, garlic, salt, and filtered water in a saucepan over medium-high heat. Boil and reduce heat to maintain a gentle simmer. Cook, uncovered, for 40 minutes until the rice is tender. Rest for 10 minutes after removing from heat.

2. Strain rice with a colander. Spread the rice evenly on a baking sheet lined with parchment paper. Remove all vegetables from rice.

3. Whisk all dressing ingredients in a bowl and set aside.

4. Blend olive oil, vinegar, fish sauce, lemon juice, avocado, garlic, parsley, and sea salt at high speed until smooth to make the avocado cream. Add 1-2 tablespoons of filtered water as needed for a smooth consistency. Toss the thinly sliced cauliflower with the avocado cream and set aside.

5. Combine mint, parsley, arugula, spinach, edamame beans, pine nuts, and olives in a large mixing bowl for the salad. Add the dressing and mix.

6. Top salad with wild rice, followed by avocado, cauliflower and crumbled feta immediately before serving.