In my estimation, you can never enjoy enough salad. Ideally, my perfect summer meal consists of two types of salad and fresh fish.
I made this Wild Rice Salad recipe on Friday night and had just this little bit left over to capture in a photo. This is an easy recipe, looks colorful, and would be perfect to bring to a party.
2 boxes of Long Grain & Wild Rice (I bought mine at Whole Foods, Uncle Ben’s is great too)
2 medium ripe avocados, diced
1 TBSP lemon juice
3/4 c. diced scallions including greens
10-12 sun-dried tomatoes, bottled in oil, diced (use scissors to cut them)
1/4 c. red wine vinegar
1/2 c. olive oil
kosher salt and fresh pepper to taste
1/4 c. fresh parsley
Cook the rice and then cool in a bowl.
Add tomatoes, scallions, and parsley to bowl.
Whisk together vinegar, oil, salt and pepper and pour over rice.
Mix carefully. Add diced avocado last. Add lemon to avocado to prevent browning if you are going to make this ahead of time.
In case you are interested, I paired this with a goat cheese, walnut, and beet salad and Ina Garten’s Indonesian swordfish recipe. Delicious!