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

Author: Cindy Kerschner
Prep time:
Cook time:
Total time:
Serves: 4
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
  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.
Serving size: 1/2 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
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

 

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.

2 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

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