A healthy and trendy rice salad!
Cook the Dainty Brown or Brown Basmati according to package instructions.
When done, pour the rice onto a baking sheet. Spread out to steam dry and cool.
Meanwhile, place the shredded greens of choice, red pepper, and pickle in a large mixing bowl.
In a small jar, combine the pickle brine, vinegar, honey, and olive oil. Seal with a lid and shake to combine.
Once the rice is cooled, add to the large mixing bowl. Add in the diced avocado. Pour in ¾ of the dressing and stir to combine. Adjust seasoning with salt and pepper. If the salad needs more dressing, adjust to your liking.
Easily made ahead, you can cook your rice, wash your green and make your dressing, just don’t assemble until you are ready to eat.
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