If you are packing this to take to work for lunch and making the night before, leave the avocado out and add it to the salad in the morning with the dressing so that it doesn't discolour.
Rice and Avocado Salad with Wasabi Dressing (adapted from a Waitrose Recipe Card)
200g basmati and wild rice
100g green beans, cut into inch pieces
100g asparagus, cut into inch pieces
1 ripe avocado, peeled and cut into cubes
40g radishes, thinly sliced
2 tbsp pumpkin seeds
100g goat’s cheese, crumbled
For the dressing:
1½ tsp wasabi powder
1 tbsp mirin
1 tbsp toasted sesame oil
Cook the rice according to packet instructions. Add the asparagus and beans and cook for the last 3 –5 minutes or until the rice is tender. Drain, run under cold water, drain again well and tip into a large bowl.
Add the diced avocado, radishes, pumpkin seeds and goat’s cheese and toss together.
In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straightaway.