The season for cold pasta and rice salads is back — perfect to dress, enrich and personalise with what we like or already have at home. This kind of preparation is ideal when you have leftover ingredients from previous recipes that you can give a new life to without wasting anything. Today I prepared this mixed salad based on rice and avocado, to which I added hard-boiled eggs, olives and more. It’s vegetarian, hearty, very tasty, great to take in your packed lunch for work or leisure. It contains no gluten, lactose or milk derivatives and it’s simply delicious.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 12 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups Rice for salad
- 1 Avocado
- 3 Hard-boiled eggs
- 20 Black olives
- 10 Sun-dried tomatoes
- to taste Leek
- 2 Carrots
- 10 Cherry tomatoes
- to taste Extra virgin olive oil
- to taste Fine salt
- 1 Lemon
- a few Celery leaves
Steps
Cook the rice in plenty of salted water. When it’s ready, drain it thoroughly and transfer it to a large bowl to cool. You can also prepare it the day before and, after it has cooled to room temperature, transfer it to the fridge in a well-sealed container.
In the meantime, prepare the dressing for our mixed rice and avocado salad.
Boil the eggs and peel them once they’re cold. You can add them in chunks or roughly crumble them into the salad.
Wash, peel the carrots and slice them into thin rounds.
Wash the cherry tomatoes and cut them into small pieces.
Wash the sun-dried tomatoes and soak them in boiling water for 15 minutes to soften. Then squeeze them and roughly chop.
Chop some leek.
Cut the avocado in half, remove the central pit and scoop out the flesh with a spoon, then slice or cube it.
Pit the olives.
Wash three or four celery leaves and chop them finely.
Return to the rice, add all the ingredients, dress with extra virgin olive oil, a little finely grated lemon zest and its juice. Adjust with fine salt, mix very well and serve our delicious rice and avocado salad, or place it in the fridge to let the flavors meld further.
Enjoy your meal
