Post published on May 30, 2024 by vspiceroute

Last post modified on June 25, 2024 by vspiceroute

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Introducing Herbed Avocado Rice Salad

If you haven’t tried rice in a salad form then you are missing out. Herbed Avocado Rice Salad is a healthy salad that is packed with fresh flavors. Enjoy this salad when craving something simple yet comforting. The cherry  tomatoes gives it a perfect bite and juiciness, the basmati rice works very well as a base and the fresh mint and basil leaves gives this salad depth of flavor. Simple and easy lemon vinaigrette dressing contains no onions or garlic and is jain. It brings together this salad and makes it complete. Every one in my family loved this healthy and delicious salad and I am sure you will too. 

Dish Inspiration for Herbed Avocado Rice Salad

Try our Herbed Avocado Rice Salad. This recipe mixes creamy avocados with wholesome brown rice or quinoa, along with lots of fresh herbs and a tangy homemade dressing. It’s packed with colorful veggies like cherry tomatoes, cucumbers, and red onions, plus corn and black beans for extra texture and nutrition. Perfect for a light lunch, a tasty side dish, or a potluck, this salad is sure to be a hit with its refreshing flavors. It’s also versatile and can fit different dietary needs, making it a favorite for everyone. Enjoy the delicious mix of flavors in every bite!

How to make Herbed Avocado Rice Salad?

Cook the Rice:

  • Start by rinsing 1 cup of basmati rice under cold water until the water runs clear. This helps to remove excess starch.
  • In a medium-sized pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and the rinsed basmati rice.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed.
  • Once cooked, strain any excess water using a fine-mesh sieve. Spread the rice out on a baking sheet or a large plate to cool slightly. Fluff the rice gently with a fork to speed up the cooling process and prevent clumping.

Prepare the Vegetables and Herbs:

  • While the rice is cooling, prepare the vegetables and herbs.
  • Slice 1 cup of cherry tomatoes into halves.
  • Chop 1/4 cup of fresh basil leaves.
  • Wash, dry, and chop 1/4 cup of fresh mint leaves.
  • Set aside 1/4 cup of chopped fresh cilantro for garnish.

Assemble the Salad:

  • Once the rice has cooled to room temperature, transfer it to a large mixing bowl.
  • Add the diced avocado, halved cherry tomatoes, chopped basil, and chopped mint leaves to the bowl with the rice.
  • Gently toss the ingredients together until well combined, being careful not to mash the avocado.

Prepare the Dressing:

  • In a small bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Slowly drizzle in 1/4 cup of extra-virgin olive oil while continuing to whisk, until the dressing is well emulsified.
  • Add the juice of 1 fresh lime and whisk again until the dressing is smooth and well combined.

Dress the Salad:

  • Pour the lemon vinaigrette over the rice and vegetable mixture.
  • Gently toss the salad to ensure that all the ingredients are evenly coated with the dressing.

Garnish and Serve:

  • Sprinkle the chopped fresh cilantro over the top of the salad as a garnish.
  • Serve immediately, or transfer the salad to an airtight container and refrigerate until ready to serve.
  • This salad can be enjoyed fresh or packed for picnics or lunches, making it a versatile and delicious option for any meal.

Storage: 

  • Refrigeration: Store the salad in an airtight container in the fridge for up to 2 days; add extra lime juice to minimize avocado browning.
  • Prepping Ahead: Cook rice and make dressing up to 2 days in advance, storing them separately in the fridge; prep veggies and herbs ahead of time and dice the avocado just before assembling.
  • Preventing Sogginess: Keep the dressing separate and add it just before serving.

Serving suggestions:

  • As a Main Dish: Serve the Herbed Avocado Rice Salad as a light and refreshing main course. Pair it with a side of crusty bread or a small soup for a complete meal.
  • For Picnics or Potlucks: This salad is perfect for outdoor gatherings. Pack it in a large container and keep it chilled until ready to serve.
  • In a Wrap: Use the salad as a filling for wraps or burritos. Add some leafy greens for extra crunch and nutrition.

Expert Tips:

  • Perfectly Cooked Rice: Rinse the basmati rice thoroughly before cooking to remove excess starch, ensuring the grains stay separate and fluffy.
  • Cooling Rice: Spread the cooked rice on a baking sheet to cool quickly and prevent clumping. Fluff with a fork for best results.
  • Fresh Herbs: Use freshly picked herbs for the best flavor. If possible, chop the herbs just before adding them to the salad to retain their vibrant taste and color.
  • Avocado Handling: To prevent the avocado from browning, dice it just before assembling the salad and toss it gently to avoid mashing.

Herbed Rice and Avocado Salad

Herbed Rice and Avocado salad is an easy and healthy salad that can be enjoyed during summer and spring. The herbs add so much flavor and make this salad super refreshing. The rice makes it a perfect filling meal and the avocado and tomatoes pairs extremely well with this healthy salad. You are going to love this recipe.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 cup basmati rice
  • 1 cup diced ripe avocado
  • 10 cherry tomatoes
  • 1/2 cup finely chopped basil leaves
  • 1/2 cup finely chopped mint leaves
  • 1/4 cup chopped cilantro
  • Salt as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • 1 tsp black pepper powder

Instructions
 

  • Wash and cook basmati rice with salt on stove top and once cooked, strain the water out and let it cool slightly
  • Slice cherry tomatoes into 1/2, chop basil leaves, cilantro and washed and dried mint leaves
  • Once the rice is cool toss the rice with sliced avocado, cherry tomatoes, basil leaves and mint leaves
  • Make a dressing using Dijon mustard, honey, salt, pepper, olive oil and fresh lime juice
  • Dress the salad with the lemon vinaigrette
  • Garnish the rice with chopped cilantro and serve or you can pack for picnics or lunches
Keyword avocado appetizer, avocado salad, easy rice salad, herbed rice salad, rice salad idea, salad recipe