Best Avocado Wild Rice Salad Recipes

Avocado & Wild Rice Salad image

Provided by HeatherFeather

Categories Rice

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 9

2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or 2 (6 ounce) packages Rice-A-Roni
2 ripe avocados, peeled and cut in small chunks
1 (8 ounce) jar marinated mushrooms, undrained
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 -2 cup cherry tomatoes, halved & quartered
1 red bell pepper, seeded and diced
2 -3 green onions, sliced
1/2 cup Italian salad dressing
lettuce leaf, garnish

Steps:

Follow package directions to prepare the rice mixes and cool in the fridge.
Combine cold rice with the remaining ingredients, tossing gently to combine.
Cover and refrigerate overnight or at least for 6 hours.
When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

Wild rice salad with avocado yogurt dressing image

Number Of Ingredients 15

2 cups wild rice, cooked
4 cups baby arugula
2 ears fresh corn
1.5 cups zucchini, cut into 1/2" pieces
1/2 cup sweet onion, sliced into thin wedges
1/2 tablespoon olive oil
4 slices thick sliced bacon
1 piece medium avocado
1/2 cup greek yogurt
1 ounces juice of 1/2 lemon
2 tablespoons olive oil
1 tablespoon water
1 tablespoon parsley, fresh
1/2 teaspoon salt
1/2 teaspoon basil, dried

Steps:

OK, you need to cook the wild rice in advance and let it cool. The rest takes only 20 minutes
Shuck the corn and drop into unsalted water. Set heat to high. Bring to boil, wait 3 minutes and turn off. Remove ears from pot to cool.
Chop zucchini into 1/2" pieces. Combine with sliced onion and olive oil, and either saute on high heat or roast in a convection toaster oven (I do the latter) until onions start to brown and zucchini starts to soften. Don't overcook.
Cook the bacon. The bacon is key, find meaty, thick strips. Drain and chop into generous pieces.
Combine avocado, yogurt, lemon juice, olive oil, water, parsley, salt and basil in a food processor and whirl until smooth and creamy. Add water to desired consistency. You want about the same as the greek yogurt, not sour cream thick, not runny.
Cut the kernels off the corn.