Back to school means moms and dads need to throw together quick, delicious and healthy meals for themselves too. It can’t just always be about the kids! I think the best salads are the most enjoyable to eat, with a nice balance of textures from crunchy to smooth to grainy. This is just that. Taking some brown rice, lightly-toasted pine nuts, seedless cucumbers, thinly sliced red onions and crumbled gorgonzola cheese and lightly tossing it with avocado oil and lemon juice, this was the perfect backdrop to thick slices of avocado. This Avocado Brown Rice Salad is perfect with grilled chicken or fish and delicious cold or at room temperature. I loved it perfectly as is!
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1608 per serving
- 2 cup cooked brown rice
- 1/2 cup sliced seedless cucumbers
- 1/4 cup thinly sliced red onions
- 1 ounces toasted pine nuts
- 1/4 cup crumbled gorgonzola or blue cheese
- 1 tablespoons avocado oil
- 1/4 teaspoons kosher salt
- red pepper flakes, to taste
- lemon wedges, garnish
- 6 avocado slices
Cook your rice according to box instructions and set aside.
Get a large mixing bowl and gently toss together the rice, cucumbers, onions, toasted pine nuts, gorgonzola cheese and oil with salt and pepper.
Plate about 1 1/2 cup per serving and top with 2-3 slices of avocado slices and a lemon wedge.