Brown Rice Salad with Avocado, Tomatoes and Tuna
I take it you like a good rice salad. Everybody I know does. This one is the kind that fits in the meal category. It has so much going on: avocado, tuna, tomatoes, shallot, basil. You can add more tuna for more protein per serving, or replace it with quartered hard-boiled eggs if you’re not a fan or if you want to turn this into a vegetarian meal.
This salad is best eaten the same day—avocados and shallots are not good candidates for leftovers. But no worries, this salad is really easy. Making it at the last minute is very little trouble and should not take more than 20 minutes of your time.
BROWN RICE SALAD WITH AVOCADO, TOMATOES AND TUNA RECIPE
Yield: 4 SERVINGS
Total Time: 20-25 MIN
To make this salad in less time, use whole grain brown rice labeled: "Instant Brown Rice" or "Quick-Cooking Brown Rice". That's what I used in this recipe; it took about 10 minutes to cook. If you use non-instant brown rice, the cook time will be around 50 minutes.
If you wish, you can cook the rice ahead of time and assemble the salad right before serving.
1 cup uncooked brown rice (about 1 ½ to 2 cups cooked)
1 avocado, diced
1 shallot or scallion, minced
5 ounces grape tomatoes, halved
20 basil leaves, chopped
1 can tuna, drained
3 tablespoons olive oil
2 tablespoons lemon juice
Sea salt and freshly ground pepper, to taste
Cook the rice according to package directions. Remove from the heat and let cool.
Place the avocado, shallot or scallion, grape tomatoes, basil and tuna in a large glass bowl. Add the cooled cooked rice. Gently toss.
In a small bowl, whisk the olive oil, lemon juice, salt and pepper.
Add the dressing to the salad and toss to combine.
Enjoy at room temperature or slightly cold.
Other Rice Recipes:
Wild Rice Salad (Simply Recipes)