Black rice, fennel and strawberry salad

   I always was so sceptical about fruits in a salad, for me it was like mixing dessert and main in one bowl and eating everything with a big spoon, so practically a mess in my opinion… 

   But I guess it s a part of growing up or becoming a foodie Im not quite sure… overcoming your stereotypes.


   So I been trying new exciting things and looking with new prospective at old favourites… One of them was trying adding berries in my salads and particularly this combination rocked my world. Yep.. this is pretty big statement but for me it was a sensation. Strawberries added so much sweetness and tanginess! at the same time to this black rice salad and compliment perfectly all the other veggies.

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   I think black rice deserves a little notice as well, because simply Im not a rice person but forbidden rice(pretty intriguing name don’t you think??) holds it place highly in my heart. It’s so  slightly nutty, chewy and extremely delicious with any dressing or on its own. It has very impressive health benefits too like being full of antioxidants and containing more protein then any other rice variety.

   Just the look of this salad assures you that its gonna make you feel great, its so colourful and vibrant, refreshing but satisfying! This is how I aim all good food should look like, at the end of the day we eat with our eyes first.

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   And for taste sensation you just really have to try it, if you do, I would love to hear what you think!

Black rice, fennel and strawberry salad


  • 1 cup cooked black rice
  • 8-10 asparagus tips
  • 1 small bulb of fennel
  • 5-6 radishes
  • 5-6 strawberries
  • juice half on the lemon
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 2 teaspoons of maple syrup


  1. recommend soaking the rice overnight or at least for a few hours in water with teaspoon of apple cider vinegar. It's not only improves digestion but speeds up cooking process almost twice.
  2. Slice fennel as thin as you can, using mandolin for this is the best, squeeze juice from half a lemon over it, add a pinch of salt and teaspoon of maple syrup, mix and leave to marinade while you preparing the rest of the ingredients.
  3. Next boil water and slice the asparagus tips diagonally, place them in a sieve and pour boiling water over them.
  4. Prepare the dressing by combining olive oil, balsamic vinegar, salt pepper and the rest of maple syrup in a small mason jar, shake well.
  5. Slice the strawberries on the quarters and radishes on the thin rounds.
  6. You can mix everything except of strawberries ahead with the dressing, the flavour will just benefit from sitting for a few hours in the fridge and just before serving gently fold into strawberries

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