Strawberry Balsamic Black Rice Salad
Prep time
Cook time
Total time
Serves: 2 servings
  • 10 strawberries
  • 10 stalks of asparagus
  • 1 cup tightly packed spinach leaves
  • 1 cup cooked black/forbidden rice
  • ¼ cup hazelnuts
  • balsamic vinegar
  • coconut oil
  • sea salt
  • cracked pepper
  1. Preheat the oven to 200 degrees celsius.
  2. Cut the asparagus into 2 cm pieces and place them on a baking tray. Drizzle some coconut oil on top and season with sea salt & cracked pepper.
  3. Line a separate dish/bowl with non stick paper. Put the strawberries & 1.5 tablespoons of balsamic vinegar inside. Gently toss the strawberries so they get a good coating of vinegar.
  4. Put the strawberries & asparagus in the oven to roast. Take the strawberries out after 10 minutes, and the asparagus 5 minutes after that.
  5. In a large bowl, combine the rice and spinach.
  6. Once the strawberries are done, collect the left over balsamic juice in the baking dish and pour it over the rice and spinach. Gently mix, adding more oil/vinegar if needed. Salt to taste.
  7. Transfer the rice & spinach onto 2 plates, and top with strawberries, asparagus and hazelnuts.
Recipe by Mari Jasmine at