Greek Rice Salad

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Step: 1

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.

Step: 2

Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Per Serving: 224 calories; protein 4.5g; carbohydrates 24.6g; fat 12.7g; cholesterol 8.3mg; sodium 304.2mg.

Fruit salad is morely of the easiest salads to make . It is more in fibre and water produce . As fruits can make natural sugar , you can have it for breakfast . The sweetness can will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

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