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
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/creamy-avocado-brown-rice-and-zucchini-salad/