Ecuadorean Avocado Tomato Salad Over White Rice
Elevate your mealtime with this vibrant and wholesome Ecuadorean Avocado Tomato Salad served over fluffy white rice. This simple yet flavorful dish combines creamy ripe avocado, juicy tomatoes, and zesty red onion, all tossed in a refreshing lime and olive oil dressing with a hint of black pepper and cilantro. Served atop tender, perfectly steamed white rice, the salad’s bright and tangy juices soak into the grains, creating a harmony of textures and tastes. Ready in just 35 minutes, this recipe is perfect for a light lunch, a quick dinner, or a refreshing side dish. Packed with fresh ingredients and brimming with South American flair, this satisfying meal celebrates bold, natural flavors in every bite.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 teaspoon salt
- 1 large ripe avocado
- 2 medium ripe tomatoes
- 0.25 medium (finely diced) red onion
- 1 whole lime
- 2 tablespoons (chopped) cilantro
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon extra salt (for seasoning)
Instructions
Rinse the white 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 and 1 teaspoon of salt. Stir once, reduce the heat to low, and cover with a lid.
Cook the rice on low heat for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes to steam.
While the rice is cooking, prepare the salad. Cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. Place the diced avocado in a mixing bowl.
Dice the tomatoes into similar-sized pieces as the avocado and add them to the bowl.
Finely dice 1/4 of a medium red onion and add it to the mixture.
Squeeze the juice of one fresh lime over the avocado, tomatoes, and onion to keep the avocado from browning and to add brightness to the salad.
Add the chopped cilantro, olive oil, black pepper, and 1/2 teaspoon of extra salt to the bowl. Gently toss everything together until evenly combined, being careful not to mash the avocado.
Fluff the cooked rice with a fork and divide it evenly between two serving plates or bowls.
Spoon the avocado tomato salad over the warm white rice, allowing the juices from the salad to mix with the rice.
Serve immediately as a light meal or side dish, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 9.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1777 mg | 38% | |
*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.
