Avocado And Brown Rice Salad Recipes

AVOCADO AND BROWN RICE SALAD

Steps:

• Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool.
• To make the dressing: combine the oil, vinegar and garlic.
• Transfer the rice to a serving bowl, stir in the avocado, scallions, tomatoes, chili flakes and dressing and serve immediately.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

AVOCADO AND RICE SALAD

Steps:

• In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
• Toss avocado with lime juice; stir into rice mixture.
• Cover and chill for 2 to 8 hours.
• Spoon mixture on top of shredded romaine lettuce.
• Serve with lime wedges.