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Rice salad with avocado and tomatoes

This easy rice salad with avocado and tomatoes is a simple, fresh meal that can be on the table in minutes, especially if you have leftover cooked rice in the fridge. Creamy avocado, juicy tomatoes, spring onions and fresh parsley are combined with brown rice, pumpkin seeds and a bright lemon dressing, while boiled eggs add extra protein and make the salad more filling. You can easily leave out the eggs for a vegan version. The tomatoes can be lightly grilled for extra flavour or simply added fresh, making this a versatile salad for lunch, a light supper or a quick packed meal.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 cup cooked brown rice
  • 1 avocado
  • 2 boiled eggs
  • 2 tbsp chopped fresh parsley
  • 8 baby tomatoes on the vine halved
  • 4 spring onions chopped
  • 1 tbsp olive oil
  • Juice and zest of ½ lemon
  • 1 tbsp pumpkin seeds
  • Salt and freshly ground black pepper to taste

Method
 

  1. Put the cooked rice in a mixing bowl. Add the spring onions and parsley.
  2. Add the olive oil and lemon juice and zest. Season with salt and freshly ground black pepper to taste, then toss gently to combine.
  3. If you prefer, lightly grill the tomatoes until slightly softened and charred. Alternatively, simply halve them and add them to the salad.
  4. Peel the avocado and cut it into slices. Drizzle with a little lemon juice to prevent it from browning.
  5. Add the avocado slices to the rice salad and gently mix, allowing some of the avocado to break up slightly and coat the rice.
  6. Peel the eggs and cut each into four wedges.
  7. Divide the rice salad between two plates and arrange the egg wedges on top. Scatter over the pumpkin seeds and serve.