Soy-Free Refreshing Rice Salad
Bright, vibrant, and entirely soy-free, this Refreshing Rice Salad is a delightful combination of crisp vegetables, tender long-grain white rice, and creamy avocado, all tied together with a zesty lemon and olive oil dressing. Perfectly balanced with crunchy cucumber, sweet corn, juicy cherry tomatoes, and the aromatic touch of fresh basil, this salad is ideal for those seeking a wholesome, allergen-friendly dish. Ready in just 35 minutes, this chilled salad makes a great picnic side, light lunch, or refreshing dinner on warmer days. Packed with nutrient-rich veggies and simple ingredients, it’s a flavorful crowd-pleaser that’s as healthy as it is satisfying.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 0.5 cup sweet corn, cooked
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado, diced
Instructions
Rinse the rice thoroughly under cold water, draining well.
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender.
Remove the saucepan from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork and transfer it to a large mixing bowl. Allow the rice to cool slightly at room temperature.
While the rice is cooling, prepare the vegetables. Dice the cucumber, red bell pepper, and avocado. Halve the cherry tomatoes, and finely chop the red onion and basil leaves.
Add the diced cucumber, halved cherry tomatoes, diced red bell pepper, corn, chopped red onion, and chopped basil to the bowl with the cooled rice. Gently stir to combine.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the rice mixture. Toss everything together gently until all ingredients are well coated.
Carefully fold in the diced avocado, so it is well distributed but not mashed.
Taste the salad and adjust the seasoning if necessary with additional salt, pepper, or lemon juice.
Chill the salad in the refrigerator for at least 20 minutes before serving, to allow the flavors to meld together.
Serve the salad cold, and enjoy this soy-free refreshing dish!
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 19.4 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2060 mg | 44% | |
*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.
