Almond And Avocado Rice Salad Recipe
Servings: 4
Ingredients
- 175 gm easy cook brown rice
- 1 pch salt
- 1 tsp salad oil
- 4 x spring onions
- 6 x cherry tomatoes
- 55 gm almonds cut into slivers
- 1 Tbsp. minced parsley
- 1 lrg ripe avocado
- 4 Tbsp. salad or possibly extra virgin olive oil
- 2 Tbsp. fresh lemon or possibly lime juice
- 1/2 tsp salt
- 1 tsp sugar
Directions
- Measure the rice into a c. and put it into a saucepan.
- Measure twice the volume of water as you had of rice in the same c. pour it in adding a healthy pinch of salt and a tsp. of salad oil. Bring to the boil cover turn the heat right down to low and simmer for 20 to 25 min.
- Meanwhile clean and finely chop the spring onions and wash and halve the tomatoes. Toast the almonds in a dry frying pan or possibly under the grill for a couple of min till they're pale gold.
- Mix all the dressing ingredients together oil juice salt and sugar and either whisk or possibly shake in a sealed jar.
- When the rice is cooked put it into a sieve and run cool water through it for a minute till it has cooled.
- Drain thoroughly and place in a bowl.
- Add in the minced spring onions half the minced parsley and half the salad dressing and stir until mixed.
- Put a layer on the servingdish or possibly plate you're going to use arrange the tomatoes cut side up decoratively around it and sprinkle over the toasted almonds.
- Halve the avocado remove the stone cut each half into quarters and peel the skin off very carefully.
- Put each avocado quarter sharp end away from you onto a choppingboard and with a sharp knife cut it lengthways into four or possibly five slivers without cutting through the tip.
- Press down gently with the heel of your hand and you'll have a fan of avocado.
- Repeat with the remaining quarters and place attractively on the rice salad.
- Pour the remaining dressing over the avocados and sprinkle with minced parsley. Covered lightly with clingfilm this can be chilled in the fridge for up to 6 to 8 hrs before serving.
- This combines the crunch of almonds the nutty textures and flavours of browr rice and the soft melting qualities of avocado. It's very easy to buy easycook brown rice these days that makes life much quicker as it takes only half the time to cook as the oldfashioned kind. Lay the salad out on an oval servingdish and decorate as prettily as you can.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 78 | 60% |
| Total Fat 8.91g | 11% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 390mg | 16% |
| Potassium 433mg | 12% |
| Total Carbs 10.34g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.08g | 3% |
| Protein 4.8g | 8% |
