Creamy Avocado, Brown Rice and Zucchini Salad #spon

avocado brown rice salad

This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using our sponsor, California Avocados in the following categories:

·Entree
·Salad
·Guacamole
·Appetizer
·Snack
·Beverage/Smoothie
·Dessert
·BBQ/Grilling

Avocados are in peak season from March through September. Use this fresh seasonal fruit with berries in a smoothie or as a dressing enhancer instead of mayo. Stack some slices between your buns on your burger. Better yet, make it the star of your salad!
Here are a few facts about this delicious fruit from the California Avocado Commission.

  • California avocados are a nutrient-dense fruit which contribute nearly 20 vitamins, minerals, and
    phytonutrients, per one oz. serving (1/5th of a medium avocado).
  • With their flavor, texture, nutritional value and culinary versatility, California avocados can be used
    across all day from breakfast to lunch to dinner, in snacks and desserts.
  • Naturally cholesterol-free, California avocados are a creamy and nutritious alternative to saturated fat
    laden spreads, toppings and dips.

I chose to make a whole grain salad with avocados, brown rice, zucchini and pistachios. Almond milk makes this rice salad creamy and dairy-free.
You can use cooked brown rice and shred zucchini ahead of time to save time and steps.

Creamy Avocado, Brown Rice and Zucchini Salad

Ingredients

  • 1 medium avocado
  • 1/2 cup almond milk
  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 1 cup grated zucchini
  • 1 clove garlic
  • 1/4 cup chopped pistachios
  • 1/2 cup chickpeas, rinsed
  • salt and pepper to taste

Instructions
In a small saucepan bring broth to a boil. Add rice and zucchini. Cover. Simmer for 5 minutes. Remove from heat and let stand for another 5 minutes.
While rice is resting, place avocado, garlic and almond milk in a blender. Puree.
Stir in pistachios, chickpeas and dressing. Salt and pepper to taste.
Chill until ready to serve.

Creamy Avocado, Brown Rice and Zucchini Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 medium avocado
  • ½ cup almond milk
  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 1 cup grated zucchini
  • 1 clove garlic
  • ¼ cup chopped pistachios
  • ½ cup chickpeas, rinsed
  • salt and pepper to taste
Instructions
  1. In a small saucepan bring broth to a boil. Add rice and zucchini. Cover. Simmer for 5 minutes. Remove from heat and let stand for another 5 minutes.
  2. While rice is resting, place avocado, garlic and almond milk in a blender. Puree.
  3. Stir in pistachios, chickpeas and dressing. Salt and pepper to taste.
  4. Chill until ready to serve.
Notes
saturated fat 1.7 grams monounsaturated fat 6.75 grams polyunsaturated fat 2.6 grams Vitamin A 1239.2IU Vitamin C 12.1mg vitamin c potassium 567 mg calcium 99.5 mg iron 1.85 mg Vitamin E 1.08 IU Folate 77.15 mcg
Nutrition Information
Serving size: ½ cup Calories: 261 Fat: 12 grams Trans fat: 0 Carbohydrates: 32 grams Sugar: 1.5 grams Sodium: 515 Fiber: 7 grams Protein: 7 grams Cholesterol: 0

 

For more information about “Cooking with California Avocados” visit the California Avocado Commission at
http://www.californiaavocado.com .
Keep up with the latest news, recipes and more:
Twitter:@CA_Avocados
Facebook: CaliforniaAvocados
Pinterest: ca_avocados
By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

This entry was posted in avocado, grains, rice, salad, What's For Dinner?, zucchini and tagged , , , , , , . Bookmark the permalink.

3 Responses to Creamy Avocado, Brown Rice and Zucchini Salad #spon

  1. Uru says:

    This is brimming with health my friend, lovely job :D

    Glad to be back!
    Cheers
    Choc Chip Uru
    Uru recently posted..Guest Post #7: Easiest Banana CakeMy Profile

  2. Pingback: Avocados Know Your Fruits and Veggies - Daily Dish Magazine

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