Brown Rice Salad with Jalapeño, Tomatoes, and Avocado
A bright, citrus-forward grain salad with creamy avocado and a hint of cumin
Why This Recipe Works
This salad uses the earthy base of brown rice to balance the brightness of lime and creamy avocado. Spreading the cooked rice on a baking sheet allows it to cool quickly without becoming gummy, ensuring a light texture.
Instructions
Bring 2 1/4 cups water, the rice, and salt to a boil in a medium saucepan over high heat. Reduce the heat to low, cover, and simmer until the liquid is fully absorbed and the rice is tender, about 45 minutes.
Spread the cooked rice onto a large rimmed baking sheet and let it cool completely, which prevents the grains from sticking together in the salad.
Whisk the lime zest, lime juice, olive oil, honey, garlic, cumin, and a pinch of salt and pepper together in a large bowl until the dressing is well combined.
Add the cooled rice, tomatoes, jalapeño, scallions, and cilantro to the bowl with the dressing and toss until the grains are evenly coated. Include the jalapeño seeds if you prefer a spicier finish.
Add the avocado and fold gently to combine, being careful not to mash the pieces. Season with additional salt and pepper to taste and serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The rice can be cooked and cooled up to 24 hours in advance. Add the avocado just before serving to prevent browning.
