Greek Rice Salad
"Savor the flavors of this delightful Greek rice salad, where the avocado lends a touch of creaminess to the dressing. However, if you prefer, you can omit it. It's best to prepare this salad on the same day you plan to serve it."
Ingredients
- 1 cup uncooked long grain brown rice
- 2 ½ cups water
- 1 avocado – peeled, pitted, and diced
- ¼ cup lemon juice
- 2 vine-ripened tomatoes, diced
- 1 ½ cups diced English cucumbers
- ½ cup crumbled feta cheese
- ⅓ cup diced red onion
- ¼ cup sliced Kalamata olives
- ¼ cup chopped fresh mint
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ 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.
Nutrition
Calories: 224kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 8mgSodium: 304mgPotassium: 310mgFiber: 4gSugar: 3gVitamin C: 13mgCalcium: 73mgIron: 1mg
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