Avocado Wild Rice Salad Recipes

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AVOCADO & WILD RICE SALAD



Avocado & Wild Rice Salad image

This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.

Provided by HeatherFeather

Categories     Rice

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 9

2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or 2 (6 ounce) packages Rice-A-Roni
2 ripe avocados, peeled and cut in small chunks
1 (8 ounce) jar marinated mushrooms, undrained
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 -2 cup cherry tomatoes, halved & quartered
1 red bell pepper, seeded and diced
2 -3 green onions, sliced
1/2 cup Italian salad dressing
lettuce leaf, garnish

Steps:

  • Follow package directions to prepare the rice mixes and cool in the fridge.
  • Combine cold rice with the remaining ingredients, tossing gently to combine.
  • Cover and refrigerate overnight or at least for 6 hours.
  • When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

CREAMY AVOCADO AND WILD RICE SALAD IN A JAR



Creamy Avocado And Wild Rice Salad In A Jar image

Take a healthy and tasty lunch to work today! This creamy avocado and wild rice salad in a jar only takes 15 minutes to make and is packed with wholesome goodness.

Provided by Caroline Phelps

Categories     Main

Time 30m

Number Of Ingredients 10

1 6-ounce box Uncle Ben's® Long Grain Wild Rice Original Recipe
1 zucchini (diced)
12 cherry tomatoes (halved)
1 yellow bell pepper (cored and diced)
3 tablespoons basil (finely chopped)
1 avocado (peeled and pitted)
juice of 1 lemon
2 tablespoons Greed yogurt
2 tablespoons extra virgin olive oil
salt and pepper to taste

Steps:

  • Cook Uncle Ben's® rice according to instructions on the package. Let cool to room temperature.
  • Put all the ingredients for the dressing in a blender and blend until smooth.
  • Divide rice among 4 mason jars (I'm using 10 ounce jars) and gently press down with a spoon.
  • Top with zucchini, tomatoes and bell pepper.
  • Grab a piece of cling wrap and put a quarter of the avocado dressing in the center. Take all 4 corners of the cling wrap and twist to create a little pouch.
  • Add it to the mason jar, on top of the bell pepper. Repeat the same for the remaining 3 mason jars. Close with a lid and refrigerate until it's time to eat or take to work.

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