... Guacamole And Rice Salad | Dance of Stoves

Guacamole And Rice Salad

Guacamole salad | danceofstoves.com #vegan
My two favourite healthy dressings are tahini dressing and guacamole; they are the ones I use the most when I make salads because they are very beneficial, and I like them so much that I never get tired of them.

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You can eat the salad with a fork or with nachos as a dip. 

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It is also vibrant as a filling for sandwiches or sandwiches.

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Vegan guacamole salad | danceofstoves.com #vegan
The other day I saw these purple nachos in a store, and I couldn't resist buying them, they are delicious and have a beautiful colour.

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I eat rice very often, but until recently I was reluctant to prepare rice salads because I preferred to eat them hot, but I have to admit that they are delicious and keep very well, so they are ideal for eating out.

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Guacamole and rice salad | danceofstoves.com #vegan
Advice:

  • If you don't like spicy, don't add jalapeños. I have used canned jalapeños because I have not found them fresh, but I recommend that you use them if you can get them.
  • Add your favourite ingredients. You can also use another type of rice.
  • If you are going to put the salad in a lunch box to eat outside the home, I recommend that you do not add lettuce or add it when eating it because otherwise, it will become very soft.

Avocado and rice salad | danceofstoves.com #vegan
Guacamole and Rice Salad

Guacamole salad | danceofstoves.com #vegan
This guacamole and rice salad are some of my favourites, and I make it very often. It's a straightforward recipe, and it's to die for.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Total: 15 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Salad
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • One avocado
  • 1/2 cup of cooked brown rice (65 g)
  • 1/4 cup of tomato (50 g)
  • 1/4 cup of red pepper (40 g)
  • 1/4 cup chives (35 g)
  • One handful of lettuce or green leaves (I used a mix that had endive, lamb's lettuce and radicchio)
  • One tablespoon jalapeños, finely chopped
  • The juice of two limes
  • Coriander to taste
  • Sea salt (optional)

Ingredients SCALE (2x)

  • Two avocado
  • 1 cup of cooked brown rice (130 g)
  • 1/2 cup of tomato (100 g)
  • 1/2 cup of red pepper (80 g)
  • 1/2 cup of chives (70 g)
  • Two handfuls of lettuce or green leaves (I used a mix that had endive, lamb's lettuce and radicchio)
  • Two tablespoon jalapeños, finely chopped
  • The juice of two limes
  • Coriander to taste
  • Sea salt (optional)

Ingredients SCALE (3x)

  • Three avocado
  • 1 1/2 cup of cooked brown rice (195 g)
  • 3/4 cup tomato (150 g)
  • 3/4 cup of red bell pepper (120 g)
  • 3/4 cup chives (105 g)
  • Three handfuls of lettuce or green leaves (I used a mix that had endive, lamb's lettuce and radicchio)
  • Three tablespoon jalapeños, finely chopped
  • The juice of two limes
  • Coriander to taste
  • Sea salt (optional)

Instructions

  1. Chop the vegetables and reserve.
  2. Cut the avocado in half, remove the seed and scoop out the meat with the help of a spoon. Put the heart in a bowl and mash it with the help of a fork.
  3. Add the rest of the ingredients and stir until all are perfectly integrated.

HAVE YOU MADE THIS RECIPE?

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Also Read: Zucchini Pasta With Vegetables

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