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.

 



Print

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.

Ingredients:

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

Directions:

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:

Saffron Rice with Almonds and Raisins

Paella

Wild Rice Salad (Simply Recipes)

 

 

12 Responses to “Brown Rice Salad with Avocado, Tomatoes and Tuna”

  1. 1

    Velva — 05/20/2012 @ 7:17 pm

    This is a great idea for a weeknight meal. Fast, healthy and delicious.

    Velva

  2. 2

    Kalyn — 05/20/2012 @ 8:56 pm

    Yes, I can tell I would love this!

  3. 3

    Sam @ My Carolina Kitchen — 05/21/2012 @ 4:54 am

    I know I would love this because I love everything in it. Very healthy too. We’re big brown rice fans and I never mind taking the time to cook the non-instant kind. So much more flavor than ordinary white rice.
    Sam

  4. 4

    Lea Ann — 05/21/2012 @ 7:11 am

    I most certainly do like a good rice salad, but don’t really have one in my database. The avocado caught my attention for this one. Pinning so I don’t forget to try it.

  5. 5

    Judy@Savoring Today — 05/21/2012 @ 7:21 am

    A friend was just asking me what to do with all the brown rice she had, I sent her a link to this recipe this morning. :) I love adding fresh vegetables and such to grains to make a simple side dish or meal — this looks wonderful!

  6. 6

    Oriane — 05/21/2012 @ 1:01 pm

    Bonjour de L’Arizona,

    You are right it is delicieux. I grew some heirloom tomatoes this year and my Black Prince tomatoes look so pretty in this salad. Great way to use my scallions and basil.
    This is a perfect salad for our hot weather.

    Merci

  7. 7

    Nisrine — 05/21/2012 @ 2:17 pm

    Sam – I agree that brown rice is much superior in flavor than white.

  8. 8

    Nisrine — 05/21/2012 @ 2:27 pm

    Lee Ann – avocado is the highlight of this salad. It adds so much to the rice.

  9. 9

    Nisrine — 05/21/2012 @ 2:27 pm

    Oriane – bonjour… Quelle chance de pouvoir cultiver tes propres légumes! Merci de prendre le temps de m’écrire un commentaire.

  10. 10

    Kati Mora — 05/21/2012 @ 2:51 pm

    This looks so yummy and I love that you used brown rice instead of white. What a great way to fiber-up this meal!

  11. 11

    Eha — 05/21/2012 @ 9:00 pm

    Honestly and truly I do not want to be ‘smarty-pants’, but variations of this have been part of my evening meal [lunch happens to be the main one] forever and ever. And I feel so ‘virtuous’ and happy and satiated at the end ;) ! The only white rice I use is in risottos. Sometimes I may take the time and add a few toasted pine nuts to this: OK, they are a bit of a weakness!

  12. 12

    Sues — 05/22/2012 @ 4:39 am

    I love everything about this and bet it makes the perfect lunch! I might try it with quinoa, just because I have a quinoa obsession :)

Leave a Comment