Cindy's Recipes and Writings

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

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Cindy Kerschner

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

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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.