Cooking Instructions
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Step 1
Place the cooked
Black Rice (30 g)
into a bowl and set aside.
Step 2
Dice the
Red Bell Pepper (1/2)
, and the
Yellow Bell Pepper (1/2)
into 1/2-inch pieces. Thinly slice the
Scallions (1 bunch)
.
Step 3
Finely chop the
Kale (50 g)
.
Step 4
Cut the
Fresh Mozzarella Cheese Ball (1)
into 1/2-inch pieces.
Step 5
Dice the
Tomato (1)
into 1/2-inch pieces. Combine the rice, bell peppers, onion, tomato, mozzarella, and kale into a large bowl. Set aside.
Step 6
In a small bowl, zest the
Lemon (1)
and juice it. Mince the
Garlic (1 clove)
. Then add
Dijon Mustard (5 g)
,
Olive Oil (60 mL)
,
Kosher Salt (3 g)
and
Ground Black Pepper (as needed)
. Whisk together until emulsified.
Step 7
Thinly slice the
Fresh Basil Leaves (5 g)
and
Fresh Mint Leaves (3 g)
. Add the basil, mint and dressing to the salad and toss well to combine. Serve.
