Best 2 Avocado Wild Rice Salad Recipes
Avocado Wild Rice Salad is a light, flavorful, and refreshing salad that is perfect for summer potlucks, picnics, or a quick and easy lunch. This salad combines the creamy texture of avocado with the nutty flavor of wild rice and a variety of fresh vegetables to create a dish that is both delicious and satisfying. With its vibrant colors and textures, it is sure to be a hit at any gathering.
Here are our top 2 tried and tested recipes!
AVOCADO & WILD RICE SALAD
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
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.
WILD RICE SALAD WITH AVOCADO YOGURT DRESSING
Categories Avocado Bacon Leafy Green Lemon Rice Squash Yogurt Salad Summer Dinner Lunch Sauté Healthy High Fiber Quick & Easy
Number Of Ingredients 15
Steps:
- OK, you need to cook the wild rice in advance and let it cool. The rest takes only 20 minutes
- Shuck the corn and drop into unsalted water. Set heat to high. Bring to boil, wait 3 minutes and turn off. Remove ears from pot to cool.
- Chop zucchini into 1/2" pieces. Combine with sliced onion and olive oil, and either saute on high heat or roast in a convection toaster oven (I do the latter) until onions start to brown and zucchini starts to soften. Don't overcook.
- Cook the bacon. The bacon is key, find meaty, thick strips. Drain and chop into generous pieces.
- Combine avocado, yogurt, lemon juice, olive oil, water, parsley, salt and basil in a food processor and whirl until smooth and creamy. Add water to desired consistency. You want about the same as the greek yogurt, not sour cream thick, not runny.
- Cut the kernels off the corn.
Tips:
- Use ripe avocados for a creamier texture and richer flavor.
- Choose a variety of vegetables to add color, texture, and nutrients to your salad.
- Cook the wild rice according to the package instructions, or use a rice cooker for hands-free cooking.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Avocado wild rice salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make, and can be tailored to your own taste preferences. The combination of avocado, wild rice, and vegetables is a great source of nutrients, including healthy fats, fiber, and vitamins. This salad is also a good source of protein, thanks to the addition of black beans or chickpeas. Whether you are looking for a light lunch, a healthy dinner, or a side dish to bring to a potluck, avocado wild rice salad is a great choice.
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