Multicoloured rison salad

Kelley Price
very easy
4.2 17
A delicious mix of rice shaped pasta and crunchy vegetables marinated in lemon vinaigrette makes salad hearts beat faster. The crowning touch is the sour cream dressing, from which everyone takes their own.
45 mins
105 mins


Servings: 10
  • 500 g rice grain shaped noodles (e.g. Risoni or Kritharaki)
  • 7-10 Tbsp salt and pepper
  • 500 g Broccoli
  • 2 Onions
  • 2 red pepper
  • 2 Corn cobs (pre-cooked, vacuum packed)
  • 250 g Date tomatoes
  • 2 Avocados
  • 1 red chilli pepper
  • 5 Stem/s Parsley
  • 3 Lemons
  • 100 ml pale baslamic vinegar
  • 2 TEASPOONS sugar (e.g. browner)
  • 5 TABLESPOONS Olive oil
  • 200 g ripened cream
  • 75 ml light salad cream


  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. In the meantime clean and wash the broccoli and divide into florets. Cook in boiling salted water for about 5 minutes, drain.

  2. 2

    Peel the onions, clean and wash the peppers. Finely dice both. Cut corn grains from the cob and crumble them coarsely. Wash and quarter tomatoes. Cut avocados in half, remove seeds, remove flesh from skin and cut into slices. Remove seeds from chillies, wash and cut into fine rings. Wash and roughly chop parsley.

  3. 3

    For the vinaigrette, mix lemon juice, vinegar, salt, pepper and sugar. Embezzle oil. Mix the pasta, broccoli, onions, peppers, corn, tomatoes, avocado, chilli and parsley in a large bowl with the vinaigrette. Leave to steep for about 1 hour.

  4. 4

    For the dressing mix sour cream and salad cream. Season to taste with salt and pepper. Season salad with salt and pepper. Serve with dressing.

Nutrition Facts

420 kcal
49 g
18 g
12 g