Wild rice kale and roasted squash salad with avocado and chilli dressing
Ingredients
- 3/4 cup wild rice or black rice/brown rice
- 1 butternut squash, peeled and chopped into chunks
- 2 red onions, cut into wedges
- 4 handfuls kale
- 1 tablespoon crushed coriander seeds
- 1-2 red chillies, finely chopped
- 1 avocado, sliced
- 2 small limes, 1 juiced, 1 cut into 4 wedges
- 1 handful fresh coriander, roughly chopped
- 1 lemon zested
- 2 tablespoons toasted sesame seeds
- 4 tablespoons extra virgin oil
Instructions
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