Ready in 40 | Serves 4


¼ cup Organic Red Rice

½ cucumber, thinly sliced

½ cup fresh watercress

½ cup fresh arugula or other greens

4 radishes, thinly sliced

1 ripe avocado, peeled and sliced

3 garlic cloves, grated

2 celery stalks, chopped

½ red onion, finely diced

1 bunch fresh parsley

¼ cup Organic RAW Whole Almonds (roughly chopped)

Organic Paleo Savoury Mix (to garnish)


1 cup Organic Cashews, RAW Whole

½ cup water (more if needed)

1 tablespoon lemon juice

¼ cup fresh parsley

¼ cup fresh coriander

1 teaspoon Brown Rice Unpasterised White Miso (Genmai Shiro)

2 - 3 garlic cloves

freshly ground black pepper


Cook the rice according to the instructions, about 15 minutes, then set aside to cool.

To make your dressing, add all dressing ingredients to a blender and process until smooth.

Transfer your rice to a large bowl, pour over the dressing and mix to combine. Set aside for 10 minutes to allow the flavours to absorbed in there.

Add in the cucumber, watercress, arugula, radishes, avocado, garlic, celery, onion, and parsley.

Top off your salad with crushed almonds and paleo savoury scatter and dig in!















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