Summer Salsa

Brown Rice Salad with Cilantro Vinaigrette

Rice salads are so versatile, you can use a variety of fresh ingredients and toss in a dressing of choice. I prefer to use vegetable broth in place of water, or a mix of 50/50 when cooking rice because it adds a layer of flavor.

Ingredients

• 3 cups cooked organic brown rice (from 1 cup uncooked)

• 1 cup seeded tomatoes, in 1/2” dice

• 1 cup diced patty pan or yellow squash, in 1/2” dice

• 1/2 cup diced red onion, in 1/2” dice

• 1 cup diced avocado, in 1/2” dice

Cilantro Vinaigrette

• 2 cloves garlic, peeled and pressed through a garlic press

• 1 cup packed fresh cilantro, stems removed, chopped lightly

• Juice of 1 lemon (approx 2-3 tbsp)

• 1/3 cup olive oil

• 1/2 teaspoon kosher salt

• 1 teaspoon red pepper flakes

Instructions

• In a large mixing bowl, add cooked rice and stir in half of the dressing. Add tomatoes, squash and onion, mix to incorporate. Fold in the remaining dressing; then carefully fold in avocado to avoid mashing them. Adjust the seasoning to taste. Serve chilled or at room temperature.

  To make the dressing: Place garlic and cilantro in a food processor; pulse until finely chopped. With the processor running, add the lemon juice and olive oil in a thin stream and process until smooth. Add salt and pepper flakes and pulse to incorporate.