Greek Rice Salad

Delicious Greek rice salad. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.


Recipes · Salad · Vegetable Salad Recipes


Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Additional Time: 10 mins
Servings: 8

Ingredients

Ingredients List

  • 1 cup uncooked long grain brown rice

  • 2 ½ cups water

  • 1 avocado - peeled, pitted, and diced

  • ¼ cup lemon juice

  • 2 vine-ripened tomatoes, diced

  • 1 ½ cups diced English cucumbers

  • ½ cup crumbled feta cheese

  • ⅓ cup diced red onion

  • ¼ cup sliced Kalamata olives

  • ¼ cup chopped fresh mint

  • 3 tablespoons olive oil

  • 1 teaspoon lemon zest

  • ½ teaspoon minced garlic

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper


Directions

  1. Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.

  2. Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.

  3. Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.


Nutrition Facts (per serving)

Nutrition Facts
224 Calories
13g Fat
25g Carbs
5g Protein


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