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RECIPE
14 INGREDIENTS5 STEPS1HR 20MIN

My Lunch Box Salad

4.7
3 Ratings
Mi Terruno Food
Venezuelan food at it's best.
Ditch the boring calorific sandwich for this super tasty salad that you can make with rice, cous cous or quinoa. It lasts easily for 3 days in the fridge and keeps well throughout the day until lunchtime. I would even say I prefer to eat this salad room temperature than just out of the fridge.

1HR 20MIN

Total Cooking Time

14

Ingredients
Venezuelan food at it's best.
Ingredients
US / METRIC
Servings:
2
Serves 2
2 cups
White Rice, day old
Quinoa, Cous Cous
1 cup
Cucumber, chopped
1 cup
Red Chili Pepper, chopped
1
Spring Onion, chopped
1 cup
Cherry Tomato, chopped
Plum Tomatoes
1/2 cup
Black Olives, quartered
Green Olives
1/4 cup
Sun-Dried Tomatoes, roughly chopped
1/4 cup
Cured Ham, chopped
(optional)
1/4 cup
Fresh Dill, chopped
1/4 cup
Fresh Cilantro, chopped
to taste
1/4 cup
Extra-Virgin Olive Oil
1
Lime, juiced
1/4 tsp
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Directions

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Step 1
In a bowl, place the White Rice (2 cup).
Step 2
Add Cucumber (1 cup), Red Chili Pepper (1 cup), Spring Onion (1), Cherry Tomato (1 cup), Black Olives (1/2 cup), Sun-Dried Tomatoes (1/4 cup), Cured Ham (1/4 cup) and mix everything well.
Step 3
Then add the Fresh Dill (1/4 cup) and Fresh Cilantro (1/4 cup) and mix well.
Step 4
After mixing add the Extra-Virgin Olive Oil (1/4 cup) and season with Salt (to taste), Lime (1), Hot Paprika (1/4 teaspoon) and mix everything well.
Step 5
After mixing everything well, leave to rest for 1 hour so all the flavours mix well. Serve and enjoy!

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