Strawberry + Wild Rice Salad
Recipe type: Vegan, Gluten Free, Healthy
Serves: 2-4
A beautiful and delicious salad that is simple to make and can brighten any table! Can be eaten as a main or served alongside other dishes, it's full of flavour and texture and does not dissapoint!
Warm Salad
  • 1 tablespoon macadamia or olive oil
  • 1 clove of garlic, minced
  • 1 cup uncooked wild rice*
  • 110g / 1 cup strawberries
  • 50g / ½ cup hazelnuts
  • 2 large handfuls of spinach
  • 2 olive oil
  • 1 tablespoon chopped dill
  • 1 tablespoon water
  • ½ lemon, juiced
  • 1 teaspoon balsamic vinegar
  • Salt + pepper
Make the Salad
  1. Heat you oil in a pan and add cook your garlic until softened, about 1 minute. Add your rice to the pan with 1 litre of boiling water. Bring to a boil for 3 minutes then reduce to a simmer and cover. Your rice should take about 45 minutes and is done with the grains have “popped” and are soft but still retain a bite.
  2. Let it cook uncovered for the last 10 minutes. If your rice is running out of water but is still not done, simply add some more.
  3. Once your rice is done, place the lid back on and let sit for 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork.
  4. While your rice sits, toast your hazelnuts on a skillet on dry heat until the skins have cracked, about 5 minutes. Crush either with a knife or in a food processor and set aside.
  5. To serve, toss the rice, spinach, and strawberries together and top with the hazelnuts and the salad dressing.
Make the Sauce
  1. Simply whisk all the ingredients together in a small bowl or jug.
*Wild rice is not the same as black or red rice. You could sub for these in the recipe, but the end result would not be exactly the same flavour- and texture-wise!
Recipe by Sprinkle of Green at