I’m renaming this 2002 Better Homes and Gardens recipe. It’s original title is “avocado salad.” My girlfriend, Shandy, brought this to our last PTA meeting of the school year and for me it was love at first bite!
I keep a stock of hearty prepared salads in my fridge at all times right now. Seems like my kids are always hungry and with summer right around the corner, they’ll be able to request food on an even more regular basis, so I figured I’d better get my act together or we’ll just start grabbin’ for the box of crackers…! Plus, I love grabbing a quick bite this way. Filling, nutritious, tasty, quick; summer salads rock.
Shandy’s Summer Rice Salad
Ingredients:
3 cups cooked basmati rice
1 large tomato, chopped
3/4 cup chopped sweet onion
3 tbsp snipped fresh cilantro
3 tbsp lemon juice
2-3 tbsp seeded & finely chopped jalapeno pepper
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2-3 avocado, chopped
2 tbsp lime juice
Directions: Combine cooked rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive oil, salt, pepper. Toss avocado with lime juice; stir into rice mixture.
Tips: Although the jalapeno makes the dish, in my humble opinion, I left it out for my kiddos and just tossed it in with Mike and mine. Also, as I made a large batch of this salad, I left the avocado on the side to add in when it was time to eat. Kept things fresher I think. Finally, I used jasmine rice–worked fine–and didn’t measure a darn thing. Seriously. I gave a squeeze of this and poured a few glugs ‘a that. I threw in a ton more tomatoes than called for because how can you have too many?
Kickin' it in the Kitchen 