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Sun-Dried Tomato, Almond and Rice Salad

Yields4 ServingsPrep Time5 minsCook Time50 mins

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.

 1 ¼ cups long-grain rice (wild/brown rice blends preferred), uncooked
 3 cups water
 ½ cup marinated sun-dried tomatoes, coarsely chopped
 1 ripe avocado, diced
 1 stalk celery, finely chopped
 ¼ cup almond slivers or pine nuts
 3 tbsp basil leaves, julienned
 1 tbsp fresh lemon juice
 1 tsp garlic powder
 1 tsp 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.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 307
% Daily Value *
Total Fat 12.3g19%

Saturated Fat 1.6g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 384mg16%
Total Carbohydrate 44g15%

Dietary Fiber 4.8g20%
Sugars 1.8g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.