Go Back
+ servings
5 from 1 vote
Asparagus n' Raspberry Black Rice Salad
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Gluten-Free and Vegan
Course: Entree
Cuisine: Entree
Keyword: vegetarian, salad, rice
Servings: 4
Calories: 403 kcal
Author: Amie Valpone
  • 1 1/2 cups uncooked black rice
  • 1 pint organic raspberries
  • 1 bunch fresh asparagus ends removed
  • 1 Tbsp. fresh lemon zest
  • 2 scallions finely chopped
  • 2 Tbsp. shredded coconut
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 2 Tsp. extra virgin olive oil
  1. Cook black rice according to package.
  2. Rinse raspberries; set aside. Cut asparagus into 1/2 inch pieces. In a large bowl, combine cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes.
  3. Remove from fridge; fold in fresh raspberries; gently toss to combine. Drizzle with olive oil.
  4. Serve chilled.
Nutrition Facts
Asparagus n' Raspberry Black Rice Salad
Amount Per Serving (4 g)
Calories 403 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 267mg12%
Potassium 602mg17%
Carbohydrates 76g25%
Fiber 13g54%
Sugar 11g12%
Protein 9g18%
Vitamin A 950IU19%
Vitamin C 43.2mg52%
Calcium 82mg8%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.