Print

Arugula, Avocado, & Rice Salad w/ Lemon Dressing

Brown oval plate of layered yellow rice, arugula, quartered cherry tomatoes, fresh spring peas, and chunks of avocado.
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

Peppery arugula, fresh tomatoes, and rich avocado dress up this rice salad.  Add whatever veggies you got hanging around.

Ingredients

Units Scale

Ingredient List Salad:

  • 3 cups cooked rice
  • 6 cups arugula
  • 1 cup frozen peas, defrosted
  • 1 1/2 cup cherry tomatoes, quartered
  • 1 avocado, pitted, peeled, diced

Ingredient List Dressing:

  • 2 Tbsp fresh lemon juice
  • 1 Tbsp sharp mustard
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • pinch black pepper
  • 1/3 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.