Asparagus, Corn & Brazil Nut Salad

Preparation time: 10 minutes (plus cooling time)

Cooking time: 30 Minutes

Serves: 4




  • 2 cups long-grain rice (brown, black, wild, mixed or white) 

  • 1 bunch asparagus, trimmed and sliced

  • 125 g baby corn, halved

  • 5 radishes, trimmed and thinly sliced

  • 2 green onions, trimmed and sliced

  • 1 cup coarsely chopped mint leaves, plus whole leaves to garnish

  • 50 g brazil nuts, toasted and roughly chopped

  • 140 g pomegranate seeds

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon Dijon mustard




  • Cook the rice (Soak overnight, drain. Cook 2 cups of rice to 10 cups of water - drain water once cooked. This will remove most of the arsenic).

  • Cook asparagus and corn in boiling water for 2 minutes or until just tender. Rinse under cold water. Drain.

  • Add asparagus, corn, radishes, green onions, mint and 1/2 each of the of the brazil nuts and pomegranate seeds to rice. Combine oil, lemon juice and mustard and add to rice mixture. Toss to combine.

  • Serve salad topped with whole mint leaves, remaining chopped brazil nuts and pomegranate seeds.


Nutrition (per serve):


Calories 565; Fat 22 g; Sat. fat 3 g; Carbs 83 g; Sugar 6 g; Fiber 7 g; Protein 12g