Wild rice Salad with Kale, Blueberries and Pecans

Ingredients

• 1 1/2 cups wild rice
• 1 cup pecans
• 6 large kale leaves
• 3 Tbsp avocado oil
• 1 Tbsp rice vinegar
• 2 tsp coconut palm sugar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1 red or yellow pepper, diced
• 4 green onions, finely chopped
• 1 cup fresh blueberries

Method:

1. Cook wild rice as per package directions
2. Preheat oven to 350 and toast pecans for 10 minutes. Remove and let cool. Once cooled place in plastic bag and pound bag to coarsely chop nuts.
3. Trim and discard the thick stem of the kale, then chop the leaves. Dice the peppers and green onions.
4. In a large bowl, whisk the oil, vinegar, sugar, salt and pepper. Add the cooked rice to the bowl and coat with dressing. Add the vegetables and fold all the ingredients together.
5. Prior to serving add blueberries and pecans. Salad can be served warm or chilled.

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Enjoy!

Yours in health & vitality,

Amy

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