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Almond and Avocado Rice Salad

Recipe: Almond and Avocado Rice Salad

Ingredients

Dressing Ingredients

  • 4 Tbl extra-virgin olive oil
  • 2 Tbl fresh lemon juice
  • ½ tsp salt
  • 1 tsp sugar

Salad Ingredients

  • 1 c brown rice, cooked
  • Pinch of salt
  • 1 tsp salad oil
  • 4 spring onions, chopped
  • 1 Tbl parsley, chopped
  • 6 cherry tomatoes, halved
  • ¼ c toasted almonds, slivered
  • 1 large ripe-firm avocado, peeled, pitted and sliced

Instructions

  1. In a small bowl, briskly whisk all dressing ingredients together until well mixed. Cook rice as directed, adding a pinch of salt and 1 tsp salad oil to the water. When rice is cooked, rinse with cold water until it has cooled. Drain well. Place rice in a large salad bowl and combine with spring onions, ½ Tbl chopped parsley and half the prepared dressing. Stir until well mixed.
  2. Place a layer of the rice mixture on the serving dish and arrange halved tomatoes around edges. Sprinkle with toasted almond slivers.
  3. Cut avocado into fan-shaped slivers and arrange on top of rice. Pour remaining dressing onto avocado slivers and top with remaining parsley. Can refrigerate, covered for up to 6 hours before serving.

Number of servings (yield): 1

Recipe by on.