Peppery arugula, fresh cherry tomatoes, peas, and avocado sit over a bed of leftover rice in this easy salad recipe.
Toss this arugula, rice, and veggie salad with a lemon mustard cumin vinaigrette or your favorite salad dressing.
This is a fantastic arugula salad recipe when you have leftover rice and are hungrier and want a little more substance than just eating a veggie salad.
Add whatever veggies you got hanging around. This salad would also work well with a different grain like quinoa, couscous, or farro.
Most salad dressings are made by whisking in the oil slowly. Sometimes, time is an issue and we want to eat faster. Toss the vinaigrette ingredients into a mason jar and shake vigorously.
Serving Suggestion
Serve this Arugula Salad recipe with Hummus, or as a "base" layer for an egg salad. Or you can serve it as a starter for a main dish like Thai Chicken Drums or my Easy Crab Cakes.
You May Also Like
If - like me - you like Arugula recipes, you may also like these salad dishes:
Things In My Kitchen:
- Tongs - I use these for nearly everything in the kitchen and they're perfect for tossin' salads.
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Arugula, Avocado, & Rice Salad w/ Lemon Dressing
EatSimpleFood.com
Peppery arugula, fresh tomatoes, and rich avocado dress up this rice salad. Add whatever veggies you got hanging around.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6
- Category: Salad
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Salad:
- 3 cups cooked rice
- 6 cups arugula
- 1 cup frozen peas, defrosted
- 1 ½ cup cherry tomatoes, quartered
- 1 avocado, pitted, peeled, diced
Ingredient List Dressing:
- 2 tablespoon fresh lemon juice
- 1 tablespoon sharp mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- pinch black pepper
- ⅓ cup e.v. olive oil
Instructions
- In a large bowl add all salad ingredients except rice.
- Make Salad Dressing: In a bowl combine all dressing ingredients except olive oil. Slowly whisk in oil OR add all ingredients to a jar with lid and shake vigorously.
- Lay 3 cups cooked rice (the rice here was left over from the Lamb Boti Kebab with the marinade sauce) on 6 plates. Gently toss dressing with salad and lay over rice. Happy Eating! Beckie
Notes
Most salad dressings are made by whisking in the oil slowly. Sometimes, time is an issue and we want to eat faster. Toss the vinaigrette ingredients into a mason jar and shake vigorously.
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