1 cup sugar snaps sliced thinly on an angle or fresh green peas
1 cup unsalted toasted pistachios or toasted almonds
Fresh parsley leaves
Fresh mint leaves
2 tbsp black sesame seeds
Sea salt & black pepper
2 tbsp hemp butter* (or any kind of seed butter, such as tahini)
4 tbsp olive oil (or sesame oil)
4-5 tbsp water
2 tbsp tamari
1 tsp maple syrup or honey
Salad: Cook the brown rice and when ready rinse using a strainer. Peel and slice the avocados and carrots, prepare the sugar peas. Chop the fresh herbs, mint and parsley leaves. Place the cooked rice, veg and herbs in a big bowl and then add the pistachios, sesame seeds, salt and pepper.
Hemp dressing: To prepare the dressing, squeeze the lemon. In a blender or mixing jar add the juice, hemp butter, olive oil, water and tamari and mix all the ingredients until you get a light creamy consistency. Add the dressing just before serving to keep the salad crispy.