Sun-dried Tomato, Almond and Rice Salad

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.


Quantity Unit Name Link Alternatives
½ cup sun-dried tomatoes, coarsely chopped
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


  1. 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.
  2. 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
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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