Pistavocado Rice Salad
A vibrant, creamy salad packed with healthy fats, fiber, and protein! The combination of fresh avocado, crunchy pistachios, and aromatic herbs make this Pistavocado Rice Salad a perfect addition to your next picnic or gathering.
Equipment
- mixing bowl
- knife
- measuring spoons,
- chopping board,
- Fork
Ingrediënten
- 2 tablespoons 30 ml fresh lemon juice
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 tablespoons 30 ml seasoned rice vinegar
- ¼ cup 25 g finely chopped scallion
- ½ teaspoon cracked black pepper
- ½ teaspoon fine sea salt
- 1 tablespoon 3 g chopped fresh basil
- 1 tablespoon 4 g chopped fresh curly parsley
- ½ teaspoon dried thyme
- 1 ripe avocado peeled and mashed
- 3 cups 474 g cooked and chilled long-grain white or brown rice
- ¼ cup 31 g pistachios, chopped
Instructies
- In a large mixing bowl, combine lemon juice, olive oil, rice vinegar, scallions, cracked black pepper, salt, basil, parsley, thyme, and mashed avocado.
- Stir in the cooked rice and chopped pistachios.
- Mix well until all ingredients are evenly distributed.
- Serve chilled, ideally the day it is made to prevent oxidation of the avocado.
Notes / Tips / Wine Advice:
Serving Tip:
For an added crunch, try topping the salad with extra chopped pistachios or a sprinkle of sunflower seeds.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a fresh rosé to complement the flavors.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 18 g | Fiber: 6 g | Sugar: 2 g | Salt: 0.3 g
