Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| ½ | cup | sun-dried tomatoes, coarsely chopped | ||
| 1¼ | cup | long-grain rice (wild/brown rice blends preferred), uncooked | ||
| 1 | ripe avocado | diced | ||
| 1 | stalk | celery, finely chopped | ||
| ¼ | cup | almond slivers or pine nuts | ||
| 3 | tablespoons | basil leaves, julienned | ||
| 1 | tablespoon | lemon juice | ||
| 1 | teaspoon | garlic powder | ||
| 1 | teaspoon | sea salt |
Instructions
- Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through—about 50 minutes. Drain rice and place in a large mixing bowl.
- Add avocado, sundried tomatoes, celery, almond slivers, basil, lemon juice, garlic powder, and sea salt to rice and stir until thoroughly combined.
Prep Time: 1 hour Serving Size: 2-4 servings
