This is my last Cinco de Mayo themed recipe before the big day. (If you haven’t been keeping up, check out the recipes for black bean soup, salsa, watermelon aquas frescas, and crockpot taco lentils.) I love this salad because it reminds me of a gorgeous meal my friend Ken served the last time I stayed with him and his lovely family. It works beautifully with brown rice or a mixture of brown rice and barley. If you have pre-cooked grains on hand it goes together in about 15 minutes – as fast as you can chop the veggies!
Guacamole Rice Salad
3-4 cups cooked grains, cooled to room temperature
2 avocados, pitted and cut into 1/2-inch pieces
1 cup cucumber, peeled, seeded and diced
2 roma tomatoes, diced
1/2 green bell pepper, diced
1 jalapeno pepper, seeded and minced
1/2 cup minced red onion
3-4 tbsp lime juice
1/2 c minced fresh cilantro
watercress, radicchio or lettuce
Combine all of the ingredients except the greens in a large bowl. To serve, set on a bed of greens.
Photo by Kristina, used with permission