Ensalada de naranja y rúcula

Ingredientes

• 1/4 cup olive oil or avocado oil
• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1 green onion, (sliced)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• Kosher salt and black pepper, (taste)
• 2 cups fresh green beans, (washed, trimmed, and cut into 1-inch pieces)
• 6 cups baby arugula
• 2 cups cooked brown rice, (cooled to room temperature)
• 2 large oranges, (peeled and sliced into thin rounds or segments)
• 1 large avocado, (sliced)
• 1/2 cup shelled pistachios
• 1/3 cup crumbled feta cheese
• Kosher salt and black pepper, (to taste)

Preparación

1. 1

   First make the dressing, in a small bowl, combine the oil, rice wine vinegar, lemon juice, green onion, Dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined. You can also put all the ingredients in a jar with a tight lid and shake. Set the dressing aside.

2. 2

   Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes or until green beans are tender but still crisp. Don’t overcook. Drain the green beans and put in a large bowl of ice water. Let them sit in the ice bat for 5 minutes. Drain well and pat dry.

3. 3

   In a large serving bowl, add the arugula, brown rice, oranges, avocado, pistachios, feta cheese, salt, and black pepper.

4. 4

   Drizzle with dressing and gently toss until combined. Serve immediately.