Creamy Avocado, Brown Rice and Zucchini Salad
Author: Cindy Kerschner
Serves: 4
- 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
- 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.
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
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
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/creamy-avocado-brown-rice-and-zucchini-salad/
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