Rice, Avocado, And Corn Salad
1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon brown rice vinegar
1 Tablespoon shoyu
1/2 Cup almonds
Kernels from 2 ears of corn
3 Cups cooked brown rice
2 Dill pickles,diced
1/2 Small red onion, finely chopped
To make the dressing, mix the lemon juice, olive oil,vinegar and shoyu in a bowl or dressing bottle and set aside.
To roast the almonds, you can either put them on a baking sheet for 8-12 minutes in a 350’F oven
or pan-roast them in a heavy skillet over medium-low heat for about the same amount of time. If you pan-roast, make sure to keep the almonds moving continually to avoid burning. They are ready when they’re easy to break open but are are still cream colored in the center. Don’t wait for the centers to get tan coloured-that’s a sign they’re a little burnt. After roasting, let almonds cool then chop roughly. P.S you can also buy almonds roasted (and unsalted) at the store.
Slice avocados in half, remove pits, spoon out flesh, and mash thoroughly into rice. Bring a pot of water to a boil and blanch the corn kernels for 1 minute. Remove with slotted spoon and let cool. Ad pickles, nuts, onion and corn to the rice mixture. Add dressing and mix well. Let sit for about 30 minutes to let the flavors blend.
–Very yummy salad. Pan took the leftovers for lunch. My kids had a hard time with the texture and probably would have liked it better if the avocado had been in chunks and not mashed. My oldest daughter ate it with corn chips 🙂
All recipes are posted with permission from Jessica Porter.