Description
A vibrant and wholesome dish featuring fluffy rice tossed with a colorful mix of fresh vegetables and creamy avocado. Light yet satisfying, it works as a main course or a hearty side, perfect for lunch, dinner, or meal prep.
Ingredients
Units
Scale
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro or parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lemon or lime juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare all vegetables by dicing them into small, even pieces.
- In a large mixing bowl, combine the cooked rice, bell peppers, cucumber, cherry tomatoes, and red onion.
- Drizzle olive oil and lemon or lime juice over the mixture and toss gently to combine.
- Season with salt and pepper to taste.
- Just before serving, add the diced avocado and fresh herbs, gently folding them into the rice mixture to avoid mashing the avocado.
- Serve immediately as a main or side dish, or chill in the refrigerator for a refreshing cold salad.
Notes
- Use cold leftover rice for the best texture in this salad.
- Add corn, peas, or shredded carrots for extra color and flavor.
- Top with toasted nuts or seeds for added crunch.
- For extra protein, mix in cooked beans, tofu, or chicken.
- Best served fresh to maintain avocado’s texture and color.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg