Catherine the Great Salad

catherine the great salad
Photo by Marco Verch


  • 2 cups (500 mL) brown rice or other whole grain, cooked
  • 1 cup (250 mL) mixed sprouts
  • ½ cup (125 mL) fresh herbs, chopped (parsley, cilantro, dill)
  • 1 medium tomato, chopped
  • 1 cucumber, chopped
  • 2-3 garlic cloves, minced
  • Juice of one lemon
  • ¼ cup (60 mL) extra virgin olive oil
  • Sea salt and black pepper to taste


Combine rice and salad vegetables in a medium bowl. Mix garlic, lemon juice, olive oil, sea salt, and black pepper in a dish. Drizzle over salad, toss, and enjoy.

Makes 4-6 servings.