½ x 250g pkt SunRice Brown Steamed Rice, heated following pack instructions
½ x 400g can cannellini beans, rinsed and drained
70g (1 cup) finely shredded red cabbage
1 small carrot, coarsely grated
½ cup flat-leaf parsley leaves, roughly chopped
½ small avocado, chopped
110g (¾ cup) Crunchy Combo Sprouts
1 Tbsp sunflower seeds
Zest of ½ lemon
Freshly squeezed juice of 1 lemon
1 tsp wholegrain mustard or gluten-free mustard
1 tsp extra virgin olive oil
Freshly ground black pepper, to season
Combine rice, beans, cabbage, carrot, parsley, avocado and sprouts in a medium bowl.
2. To make lemon dressing, whisk all ingredients together in a bowl.
3. Add dressing to salad and toss to combine. Divide between serving bowls. Sprinkle over sunflower seeds and serve.
Nutrition Info Per Serve 1560kJ, protein 11g, total fat 15.1g (sat. fat 2.7g), carbs 40g, fibre 12g, sodium 250mg. • Carb exchanges 2 2⁄3. • GI estimate low. • Gluten-free option.
For more inspiration at breakfast, lunch and dinner, grab your copy of Diabetic Living from supermarkets, newsagents or online through Google Play or the App Store!