Avocadowildricesalad Recipes

CREAMY AVOCADO AND WILD RICE SALAD IN A JAR

Steps:

• Cook Uncle Ben's® rice according to instructions on the package. Let cool to room temperature.
• Put all the ingredients for the dressing in a blender and blend until smooth.
• Divide rice among 4 mason jars (I'm using 10 ounce jars) and gently press down with a spoon.
• Top with zucchini, tomatoes and bell pepper.
• Grab a piece of cling wrap and put a quarter of the avocado dressing in the center. Take all 4 corners of the cling wrap and twist to create a little pouch.
• Add it to the mason jar, on top of the bell pepper. Repeat the same for the remaining 3 mason jars. Close with a lid and refrigerate until it's time to eat or take to work.

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

AVOCADO & WILD RICE SALAD

Steps:

• Follow package directions to prepare the rice mixes and cool in the fridge.
• Combine cold rice with the remaining ingredients, tossing gently to combine.
• Cover and refrigerate overnight or at least for 6 hours.
• When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

3 INGREDIENT AVOCADO SALAD

Steps:

• Gently fold halved tomatoes and diced avocado together in a mixing bowl.
• Drain marinated artichoke hearts and set drained marinade aside.
• Mix in chopped artichoke hearts until well combined.
• Add reserved marinade as desired for flavor.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

SIMPLE AVOCADO & TOMATO SALAD

Steps:

• In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.