Ingredients
8
8 servings
- •1 cup uncooked long grain brown rice
- •2.5 cups water
- •1 avocado - peeled, pitted, and diced
- •0.25 cup lemon juice
- •2 vine-ripened tomatoes, diced
- •1.5 cups diced English cucumbers
- •0.5 cup crumbled feta cheese
- •0.33333334326744 cup diced red onion
- •0.25 cup sliced Kalamata olives
- •0.25 cup chopped fresh mint
- •3 tablespoons olive oil
- •1 teaspoon lemon zest
- •0.5 teaspoon minced garlic
- •0.5 teaspoon kosher salt
- •0.5 teaspoon ground black pepper
Instructions
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
- Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutritional Facts
Per 8 servings
- Calories: 224
- Carbohydrate: 25g
- Fat: 13g
- Fiber: 4g
- Protein: 5g
- Sugar: 3g
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