Spring Wild Rice Salad Recipe

Spring Wild Rice Salad Recipe

recipe image
You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so – don’t go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.

Serves 8.


  • 1 garlic clove, smashed and chopped
  • 1/4 cup almond butter
  • zest of one lemon
  • scant 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • scant 1/4 cup hot water
  • scant 1/2 teaspoon fine grain sea salt
  • 1 bunch asparagus, trimmed and cut into 1-inch segments
  • 4 cups cooked wild rice*
  • 1 cup cooked yellow split peas**
  • 1 bunch chives, chopped
  • 1/4 cup goat cheese, crumbled (optional)


  1. Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
  2. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute – until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
  3. In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.
  4. *To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.
  5. **To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

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