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.
- 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.
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.
