Best Avocado And Rice Salad Recipes

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CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD



Chinese Black Rice, Orange, and Avocado Salad image

Provided by Lorna Sass

Categories     Salad     Citrus     Fruit     Rice     Vegetable     Vegetarian     Dinner     Orange     Avocado     Vegan     Advance Prep Required     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 cups cooked Basic Chinese Black Rice (see note below)
2 cups diced peeled oranges
1/4 cup freshly squeezed orange juice
1/4 cup raw, unsalted pumpkin seeds, toasted
1 1/2 teaspoons grated orange zest
1/4 teaspoon salt, plus more to taste
1/8 teaspoon ground chipotle
1 ripe Hass avocado, peeled, pitted, and cut into 1/2-inch dice
4 large lettuce cups or leaves
Unpeeled orange wedges, for garnish (optional)

Steps:

  • In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
  • Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
  • Basic Chinese Black Rice
  • A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
  • Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO



Crispy Rice Cake with Celery Salad and Avocado image

An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

2 cups cooked rice
1 cup coarsely grated zucchini (from 1 small)
1/2 cup freshly grated Parmesan
3 large eggs
1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice
2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving
2/3 cup thinly sliced radishes
1 avocado, thinly sliced

Steps:

  • In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
  • In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.

CHINESE BLACK RICE ORANGE AND AVOCADO SALAD



Chinese Black Rice Orange and Avocado Salad image

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "China meets the Southwest in this unusual fusion salad. Glistening Chinese black rice--usually sold under the label Forbidden Black Rice--set off against bright orange segments and avocado's pale green gives the mixture striking visual appeal." *Time does not include time it takes to cook rice.

Provided by Engrossed

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked black rice (or cooked Wehani) or 2 cups cooked wild rice (or cooked Wehani)
2 cups oranges, peeled and diced
1/4 cup fresh squeezed orange juice
1/4 cup raw unsalted pumpkin seeds, toasted
1 1/2 teaspoons orange zest, grated
1/4 teaspoon salt, plus more to taste
1/8 teaspoon dried chipotle powder
1 ripe Hass avocado, peeled and pitted and cut into 1/2-inch dice
4 large lettuce leaves (lettuce cups)
orange wedge, to garnish (optional)

Steps:

  • In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
  • Gently mix in the avocado. Add more salt, if needed.
  • Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
  • Garnish with orange wedges, if desired.

Nutrition Facts : Calories 486.5, Fat 6.7, SaturatedFat 1, Sodium 158.1, Carbohydrate 97.3, Fiber 8.5, Sugar 10, Protein 9.2

AVOCADO AND RICE SALAD



Avocado and Rice Salad image

Make and share this Avocado and Rice Salad recipe from Food.com.

Provided by MsPia

Categories     Rice

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cooked basmati rice
1 large tomatoes, chopped
3/4 cup vidalia onion, chopped
3 tablespoons cilantro, snipped
3 tablespoons lemon juice
2 tablespoons jalapenos, chopped
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, chopped
2 tablespoons lime juice
3 cups romaine lettuce, shredded
6 limes, wedges

Steps:

  • In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
  • Toss avocado with lime juice; stir into rice mixture.
  • Cover and chill for 2 to 8 hours.
  • Spoon mixture on top of shredded romaine lettuce.
  • Serve with lime wedges.

TOMATO RICE SALAD WITH AVOCADO AND CORN



Tomato Rice Salad With Avocado and Corn image

We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!

Provided by She-She

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 large ripe tomatoes, cored and cut into wedges
1 cup cooked corn or 1 cup thawed frozen corn
2 cups cooked rice, at room temperature
1 small ripe avocado, peeled and cut into cubes
1 teaspoon fresh lemon juice
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 tablespoon chopped fresh cilantro
3 tablespoons olive oil or 3 tablespoons vegetable oil

Steps:

  • Combine the tomato, corn, and rice.
  • In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
  • In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
  • Slowly whisk in the oil.
  • Pour the dressing over the vegetables and rice, and toss gently.

Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 1.3, Sodium 297.3, Carbohydrate 22, Fiber 2.5, Sugar 1.5, Protein 2.5

AVOCADO AND BROWN RICE SALAD



Avocado and Brown Rice Salad image

Great on its own for lunch, or as a side dish to chicken, this healthy, meat-free brown rice salad is really tasty and easy to make.

Provided by English_Rose

Categories     Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces brown rice
6 scallions, finely sliced
2 avocados (remove skin and stone, and dice flesh)
1 garlic clove, crushed
1 tablespoon balsamic vinegar
3 tablespoons olive oil
5 1/2 ounces cherry tomatoes, cut in half
1 pinch dried chili flakes

Steps:

  • Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool.
  • To make the dressing: combine the oil, vinegar and garlic.
  • Transfer the rice to a serving bowl, stir in the avocado, scallions, tomatoes, chili flakes and dressing and serve immediately.

Nutrition Facts : Calories 423.1, Fat 26.2, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 44.9, Fiber 9.3, Sugar 2.6, Protein 6.2

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