Avocado Wild Rice Salad Food

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
• Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

LOBSTER AND WILD RICE SALAD

Steps:

• Put the rice in a mixing bowl, let cool, and add the lobster.
• Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
• Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.

AVOCADO & WILD RICE SALAD

Steps:

• Follow package directions to prepare the rice mixes and cool in the fridge.
• Combine cold rice with the remaining ingredients, tossing gently to combine.
• Cover and refrigerate overnight or at least for 6 hours.
• When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

AVOCADO AND RICE SALAD

Steps:

• In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
• Toss avocado with lime juice; stir into rice mixture.
• Cover and chill for 2 to 8 hours.
• Spoon mixture on top of shredded romaine lettuce.
• Serve with lime wedges.

AVOCADO WILD RICE NECTARINE CHICKEN SALAD

Steps:

• In a medium bowl, mash the Paprika (1/2 teaspoon) with the Avocado (1), Ground Black Pepper (to taste), Salt (to taste), and Apple Cider Vinegar (1 tablespoon).
• Fold into the Wild Rice (1 cup) and Brown Rice (1 cup) until well combined.
• Pile the avocado-rice onto a salad platter or bowl, then layer on the Arugula (2 handful), Roasted Chicken (1/4), Green Bell Pepper (1/2), Nectarine (2), and Fresh Chives (1 handful).
• Top with Feta Cheese (1/4 cup) and serve.

CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD

Steps:

• In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
• Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
• Basic Chinese Black Rice
• A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
• Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.