A refreshing and vibrant salad featuring brown rice, kiwi, and a medley of fresh ingredients, perfect for a light meal or side dish.
Cook the brown rice in water according to the package instructions. Once done, drain and let it cool.
Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
Peel the kiwi and slice it into thin rounds, then cut each round into halves.
Use a spoon to scoop out the kiwi flesh easily after cutting off the ends.
Core and dice the apple into small cubes.
To prevent browning, toss the apple pieces in a little lemon juice.
Chop the celery into thin slices and slice the green onions finely.
For a milder onion flavor, soak the green onion slices in cold water for a few minutes.
In a large mixing bowl, combine the cooked rice, kiwi, apple, celery, green onions, walnuts, and parsley.
Ensure all ingredients are evenly distributed for a balanced flavor in every bite.
In a small bowl, whisk together the sherry wine vinegar and olive oil to make the vinaigrette.
Add a pinch of salt and pepper to the vinaigrette for enhanced flavor.
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.
Toss the salad just before serving to keep it fresh and crisp.
Cover the salad and refrigerate for 1-2 hours to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
Serve the salad chilled, garnished with a sprig of parsley if desired.
Pair with a light protein or enjoy as is for a wholesome meal.
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