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Rice Avocado And Corn Salad

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Ingredients
  Brown rice 3 Cup (48 tbs), cooked
  Avocado 1 , peeled, stoned and mashed
  Ears of corn 2 , cooked
  Almonds 1⁄2 Cup (8 tbs), toasted
  Onion 1 , finely chopped
  Lemon juice 1 Teaspoon
  Olive oil 1 Teaspoon
  Brown rice vinegar 1 Teaspoon
  Tamari soy sauce 1 Teaspoon
  Lettuce leaves 4 , washed and finely sliced (Young Variety)
Directions

MAKING
1) In a bowl, gently stir together rice and avocados.
2) Using a sharp knife, scrape the corn from the cob and add to the mixture.
3) Stir in the almonds and onion, in the rice.
4) In a bowl, mix together lemon juice, oil, vinegar, and tamari sauce.
5) Drizzle the vinegar mixture over the salad and stir until well mixed.
6) Cover the bowl and refrigerate until chilled.
7) Place each lettuce leaf, on a serving plate.

SERVING
8) Pile the salad over the lettuce and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday
Preparation Time: 
80 Minutes
Servings: 
4

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 873 Calories from Fat 192

% Daily Value*

Total Fat 23 g35.2%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 91.4 mg3.8%

Total Carbohydrates 155 g51.7%

Dietary Fiber 15.6 g62.5%

Sugars 8.6 g

Protein 21 g42.2%

Vitamin A 24.1% Vitamin C 36%

Calcium 11.8% Iron 26.3%

*Based on a 2000 Calorie diet

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Rice Avocado And Corn Salad Recipe