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Brown rice and avocado salad

An easy dish to make, this salad is a hearty option for a summer BBQ. Brown rice takes a little longer to cook than white rice but is more filling.
  • 1 cup brown rice
  • 1 handful baby spinach, chopped
  • 1 avocado, peeled and chopped
  • 2 large tomatoes, chopped
  • juice from 2 lemons
  • 1 handful fresh parsley, chopped
  • 1/4 cup sunflower seeds, toasted (optional)
  1. 1. Cook the rice in a large pot of boiling water for 30 minutes or until soft to bite.
  2. 2. Drain well, stir through the baby spinach and set aside to cool.
  3. 3. Mix the peeled and chopped avocado, chopped tomatoes, lemon juice, parsley and sunflower seeds (if using) through the cold rice.
For a slightly different flavour, try swapping the parsley for chopped fresh mint, basil or coriander. Other ingredients you could add are red onion, capsicum, and chopped nuts.