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.


  • 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


  • 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.

Ready in about 1 hour
Makes 2-4 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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