Garden Veggie Rice Salad
3/4 Cup cooked rice (I cooked mine in chicken broth leftovers from the instapot).
1 yellow squash cut into small squares.
1 large cucumber cut into small squares.
2 cups cherry tomatoes halved.
2 scallions thinly sliced.
Handful of: mint, basil, parsley, cilantro all sliced thinly.
Dressing: 3 garlic cloves minced, 1/2 lemon juiced, 2Tbl olive oil, 1 Tbl red wine vinegar.
Spices: salt, pepper, smoked paprika, cumin.
Mix it all together and eat it with some protein!! (I’m having mine with my instapot chicken thighs!)