This wild rice, charred broccolini and egg salad is the perfect summer dish.

Healthy and delicious

This tasty and filling salad by Australian Eggs is a must-make over the summer season – just be sure to prepare enough for leftovers the next day. 

They say you don’t make friends with salad, but we promise you, you do with this one. 

A tasty mix of wild rice, charred greens, crunchy almonds, creamy avocado and fresh radishes – it's a textural delight and packed full of good stuff that will keep you full and satisfied. Plus, eggs are a key source of nutrients, loaded with vitamins and minerals, and pomegranate seeds are the perfect seasonal topper.  

Colourful, healthy, and incredibly moreish – we promise you’ll be making this one again and again, all summer long.

Wild Rice, Charred Broccolini and Egg Salad

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

Difficulty: Easy

Ingredients

• 150g wild rice
• 4 eggs
• 1 tablespoon olive oil
• ¼ cup (65g) whole raw almonds
• Salt and pepper to taste
• 2 bunches broccolini, ends trimmed
• 5-6 red radishes, trimmed and cut into wedges
• 3 green onions, sliced
• 1 small pomegranate, seeds removed
• 1 ripe avocado, peeled and quartered

Dressing

• 2 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Method

1. Cook wild rice according to packet instructions. Drain and set aside.
2. Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside.
3. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and a pinch of salt and toss in a hot pan for 1-2 minutes or until toasted. Transfer to a plate and coarsely chop once cooled.
4. Cut broccolini into bite-size pieces. Cook in the same pan as the almonds were toasted in, until lightly charred and just softened. Remove and set aside.
5. To make the dressing, whisk red wine vinegar, and mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well.
6. Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat.
7. Cut eggs in half and arrange over salad with avocado. Drizzle over the remaining dressing. Serve immediately.

Tips:

• Wild rice, broccolini, eggs, almonds and dressing can all be prepared a day ahead and refrigerated separately.
• Wild rice can be cooked in a rice cooker.
• Substitute wild rice with black rice or brown rice.
• For a shortcut, use microwave rice sachets.