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Moreish spring rice salad with salsa verde

This would be one of the best salad recipes I’ve written for a while, to be honest though it’s one of the only ones I’ve written in a while too! So maybe that’s why I feel it’s so great. It’s moreish, flavour-FULL, wholesome and such an easy eat. Team it with your choice of protein.


Serves 4 as a side

Gluten free : Dairy Free

Salsa verde:

1/2 cup parsley, leaves and stalks

3 anchovy fillets

1/4 cup extra virgin olive oil

1 1/2 tablespoons apple cider vinegar

1 tablespoon lemon juice

black pepper


2 cups cooked brown rice

1/4 cup currants

1 lebanese cucumber, diced

1/2 cup walnuts, roughly chopped

pinch chilli flakes

3/4 cup mixed chopped herbs (I used a combo of dill and parsley)

2 tablespoons extra virgin olive oil

sea salt

Start by making the salsa verde. Place all ingredients in a blender and blitz, then set aside. To make the salad toss all the ingredients together in a bowl, season, then transfer to a serving platter and dollop with salsa verde.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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