Chef Notes: Both the salad and dressing are vegan!
- 1 ½ cups of black rice
- 1 cup of broccolini roughly chopped stems included
- ½ teaspoon of salt
- ½ red onion, diced
- 1 small ripe avocado, diced or sliced
- ¼ red cabbage, thinly shredded
- ½ cup of chopped fresh cilantro
- ½ cup of diced red onion
- ½ cup of edamame, defrosted
- 1 turnip, thinly sliced
- ¼ cup of soy sauce
- 2 tablespoons of toasted sesame oil
- ¼ cup of white vinegar
- ¼ cup of oil
- 1 garlic clove, minced
- 1 tablespoon of honey
Rinse rice and cook it according to package instructions. Let cool completely. Put all the dressing ingredients in a bowl and whisk until amalgamated. This step can also be done in a blender. Taste and adjust the saltiness and sweetness to suit your preference.
Light the grill. On a rimmed baking sheet, brush the broccolini with a quarter of the dressing from the bowl, coating generously. Season with salt and pepper. Grill the broccolini over moderate heat, turning, until lightly charred and barely tender, about 8 minutes. Transfer the broccolini to a bowl, cover with foil and let steam for about 5 minutes.
To build the salad, put the cooked rice in a large serving bowl. Peel and stone the avocado (do this at the last minute to avoid discoloration), then cut it into wedges. Layer the cabbage, broccolini, cilantro, and red onion, followed by the radishes and avocado. Drizzle with the dressing, mix, and serve with the grilled chicken.