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Brown Rice Salad with Avocado

Brown Rice Salad with Avocado

This Brown Rice Salad with Avocado is a refreshing and nutritious dish that combines the nutty flavor of brown rice with the creaminess of ripe avocados, fresh vegetables, and a zesty dressing. It's perfect as a standalone meal or as a side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 Cups Cooked Brown Rice (chilled)
  • 2 Large Ripe Hass Avocado (diced)
  • 1 Cup Cherry Tomatoes (halved)
  • 1 Cup Cucumber (diced)
  • 1 Medium Red Bell Pepper (finely chopped)
  • 1/4 Cup Red Onion (minced)
  • 1/2 Cup Fresh Cilantro or Flat-leaf Parsley
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Lime Juice
  • Sea Salt and Black Pepper to Taste
  • 1/2 Teaspoon Red Pepper Flakes (optional)

Method
 

  1. Prepare brown rice according to package instructions, preferably in vegetable broth for added flavor.
  2. Spread the cooked rice on a large baking sheet to cool.
  3. Dice cucumber, bell pepper, and red onion into uniform pieces.
  4. Halve cherry tomatoes and finely chop fresh herbs.
  5. In a small jar, combine olive oil, lime juice, salt, and pepper. Shake until emulsified.
  6. In a large mixing bowl, combine cooled rice, diced vegetables, and herbs. Pour three-quarters of the dressing over the mixture and toss gently.
  7. Add diced avocados last and fold them into the salad carefully.
  8. Drizzle remaining dressing over the top and give it a light toss. Adjust seasoning if needed.
  9. Serve immediately or let chill for 30 minutes to enhance flavors.

Notes

Choose ripe avocados that yield slightly to pressure. Rinse brown rice before cooking to prevent stickiness. Store leftovers in an airtight container with plastic wrap pressed against the surface to minimize browning.