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.
Walk the Line
1 cup (155g) uncooked long grain brown rice
2 1/2 cups (625ml) water
1 avocado - peeled, seeded and diced
1/4 cup (60ml) lemon juice
2 vine-ripened tomatoes, diced
1 1/2 cups diced English cucumbers
1/3 cup diced red onion
1/2 cup crumbled feta cheese
1/4 cup sliced Kalamata olives
1/4 cup diced fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
1/2 teaspoon crushed garlic
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
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Directions Preparation:20min › Cook:45min › Extra time:1hour5min › Ready in:2hours10min
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low then cover and simmer until the rice is tender and the liquid has been absorbed; 45 to 50 minutes. Remove from heat and allow to cool fluffing occasionally with a fork.
Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt and pepper to the bowl. Lightly toss the mixture until evenly combined.
Fold the 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.