Lemon Asparagus Brown Rice Salad
Bright, zesty, and irresistibly wholesome, this Lemon Asparagus Brown Rice Salad is the perfect harmony of flavor and nutrition. Packed with tender asparagus, fluffy brown rice, and the refreshing zing of fresh lemon juice and zest, this dish is elevated by a tangy homemade dressing featuring olive oil, Dijon mustard, and a touch of honey. Crunchy toasted slivered almonds add the perfect finishing touch to this hearty yet light salad. Quick to prepare in just 50 minutes, this recipe is ideal as a healthy side dish or a vibrant make-ahead lunch. Full of fiber, fresh vegetables, and bold citrus notes, this salad is a must-try for spring gatherings, meal prep, or any occasion that calls for a bright and flavorful dish.
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Recipe Information
Ingredients
- 1 cup (uncooked) brown rice
- 2 cups water
- 1 bunch asparagus
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove (minced) garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) parsley
- 0.25 cup slivered almonds
Instructions
Rinse 1 cup of uncooked brown rice under cold water and combine it with 2 cups of water in a medium saucepan.
Bring the rice to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool.
While the rice is cooking, trim the tough ends off 1 bunch of asparagus and cut the stalks into 1-inch pieces.
Bring a medium pot of water to a boil and blanch the asparagus pieces for 2-3 minutes until they are bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain the asparagus and set aside.
In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 minced garlic clove, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
In a large mixing bowl, combine the cooked brown rice, blanched asparagus, and 2 tablespoons of chopped parsley.
Pour the lemon dressing over the rice mixture and toss gently to coat.
Toast 0.25 cup of slivered almonds in a dry skillet over medium heat for 2-4 minutes, stirring frequently, until lightly golden and fragrant.
Sprinkle the toasted almonds over the salad and toss one last time to combine.
Serve the salad immediately or refrigerate for 30 minutes to chill before serving. Enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
