Salad With Boiled Eggs, Avocado, Brown Rice, And Creamy Dressing Recipe

Preparing the Salad Base

1. Begin by rinsing the spinach and arugula mix under cold water. Pat dry with a kitchen towel. 2. In a large salad bowl, gently toss the mixed greens to ensure an even mix. Set aside.

Cooking the Brown Rice

1. Rinse 150 grams of brown rice under cold water until the water runs clear. 2. Bring 300 ml of water to a boil in a saucepan, then add the rice. Lower the heat, cover, and let simmer for about 45 minutes, or until the rice is tender and water is absorbed. Let it cool slightly.

Preparing the Avocado and Boiled Eggs

1. While the rice is cooking, boil two eggs to your preferred level of doneness (soft, medium, or hard-boiled). Once cooked, place them in cold water to cool, then peel and cut into halves or slices. 2. Slice 50 grams of avocado into thin pieces.

Assembling the Bowl

1. In a large bowl or on a plate, start by laying a foundation with the brown rice. 2. Arrange the mixed greens on one side of the bowl. 3. Place the avocado slices and boiled egg halves neatly on top of the greens. 4. Scatter mozzarella balls around the bowl for an extra protein punch. 5. Dollop or drizzle about 30 grams of hummus (or your preferred creamy dressing) over the salad. Serve immediately.