RICE****Rice Salad with Feta, Kalamata, Capers and Avocado

By Unblond1

This was very good for both. An easy, make-ahead dish for hot weather (provided you remember to cook the rice in advance, of course)

22/06/15 - Most recently, I served mine over a couple of cups of spinach/arugula blend that had been tossed with a teaspoon of olive oil, a squeeze of lemon and a pinch of peperoncini piccante with just a couple of tablespoons of rice and half the topping. I think I preferred this way and Dan ate the remainder of the rice so it's a win-win.

Ingredients

• TOPPING:
• 6 tablespoons (1/2 rice-cooker cup) brown basmati rice, cooked and cooled
• 12 cherry tomatoes, halved
• 1 clove garlic, minced
• 1 shallot, thinly sliced or 2 tbsp. minced red onion
• 2 oz. light feta cheese, diced
• 6 oil-cured black olives, pitted and quartered
• 1 tbsp. capers
• 2 tbsp. minced fresh dill, parsley or basil chiffonade
• 3 ounces ripe but not over-soft avocado, diced
• DRESSING:
• 1/2 tbsp. white wine or sherry vinegar or lemon juice
• 1 1/2 tbsp. EVOO
• salt and pepper

Details

Servings 2

Preparation

Step 1

Cook rice until done, drain and cool then refrigerate until ready to serve.

Combine topping ingredients in a bowl, reserving avocado, add vinaigrette and mix well. Cover and refrigerate until ready to serve.

Remove rice and topping from fridge about 1/2 hour before ready to serve. Gently fold avocado into dressing. Divide rice between two bowls, top with tomato mixture, then serve.

*NUTRITION:*

2 Servings

Calories 387.7
Total Fat 23.9 g
Saturated Fat 6.3 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 11.7 g
Cholesterol 15.0 mg
Sodium 441.1 mg
Potassium 470.0 mg
Total Carbohydrate 38.5 g
Dietary Fiber 5.7 g
Sugars 0.2 g
Protein 12.0 g