Dairy-Free Refreshing Rice Salad
Bursting with vibrant colors and fresh flavors, this Dairy-Free Refreshing Rice Salad is the ultimate wholesome dish for warm-weather meals or light yet satisfying lunch options. Made with hearty brown rice, crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and tangy red onion, this salad is elevated with a zesty lemon-garlic dressing and the creamy addition of ripe avocado. Perfect for those seeking a dairy-free, nutrient-packed recipe, this salad is easy to prepare and can be chilled to let the refreshing flavors meld beautifully. Whether served as a side dish at a picnic or enjoyed as a standalone meal, this recipe offers a delightful combination of textures and vibrant ingredients that cater to healthy eating without compromising on taste.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 small red bell pepper
- 0.5 red onion
- 0.5 cup fresh parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 ripe avocado
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork.
While the rice is cooking, dice the cucumber, cherry tomatoes, and red bell pepper into small, uniform pieces.
Finely chop the red onion and fresh parsley.
In a large mixing bowl, combine the cooked rice, diced cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder to form a dressing.
Pour the dressing over the salad ingredients in the large mixing bowl, and gently toss everything together until well combined.
Dice the ripe avocado and gently fold it into the salad just before serving to prevent browning.
Taste and adjust seasoning if necessary.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
