Garden Veggie and Rice Salad

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!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: