Greek Rice Salad
Tasty Greek rice salad with a hint of creaminess from avocado in the dressing, but you can omit it if desired. It's recommended to prepare it on the day you plan to serve it for the best flavor.
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: 3mg
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