Rice and Avocado Salad with Wasabi Dressing

This is a rather nifty little salad using radishes from my garden. I am a bit overwhelmed with radishes at the moment as you always get when growing things! You put in a row and they all appear at once! So I'm adding them to pretty much everything. I loved the spiciness of the wasabi in the dressing which went so well with all the veggies and pepped up the rice.

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)

(Serves 4)

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.