Green Pistachio Avocado Rice Salad
A vibrant green salad bursting with flavor and nutrients. Perfect for picnics, lunches, or as a refreshing side dish.
Equipment
- Mixing spoon
- measuring spoons,
- knife
- Cutting board
Ingredients
- 25 g ¼ cup pistachios, chopped
- 25 g ¼ cup finely chopped scallion
- 3 g 1 tbsp chopped fresh basil
- 4 g 1 tbsp chopped fresh curly parsley
- ½ tsp cracked black pepper
- ½ tsp dried thyme
- ½ tsp fine sea salt
- 3 cups 474 g cooked and chilled long-grain white or brown rice
- 30 ml 2 tbsp extra-virgin olive oil
- 30 ml 2 tbsp fresh lemon juice
- 30 ml 2 tbsp seasoned rice vinegar
- 1 ripe avocado peeled and mashed
Instructions
- Combine the lemon juice, olive oil, and rice vinegar in a bowl.
- Add the scallions, basil, parsley, thyme, pepper, and salt.
- Mix well.
- Fold the mashed avocado into the mixture until combined.
- Stir in the chilled rice and chopped pistachios.
- Serve immediately or refrigerate and serve chilled.
- Consume the same day to maintain freshness.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this salad with a crisp Sauvignon Blanc or a light Pinot Grigio for a refreshing combinationNutritional Information
Calories: 370 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 18 g | Sugar: 1.5 g | Salt: 1.3 mg
