Long Neck Avocado and Wild Rice Salad

Long Neck Avocado and Wild Rice Salad

Ingredients:

• 1 cup of wild rice
• 2 cups of water or chicken broth
• 1 Long Neck Avocado
• 1 red bell pepper
• 1 cup cherry tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper to taste

Instructions:

1. Rinse the wild rice under cold water until the water runs clear. Add the rinsed rice and water or chicken broth to a pot and bring to a boil. Reduce heat to low, cover, and let simmer for 45 minutes to an hour, or until the rice is cooked and has absorbed all the liquid.
2. While the rice is cooking, chop the Long Neck Avocado, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Set aside.
3. In a small bowl, whisk together the olive oil and lemon juice until emulsified. Season with salt and pepper to taste.
4. Once the rice is cooked, fluff it with a fork and let it cool for a bit.
5. In a large bowl, combine the cooled rice, chopped avocado, bell pepper, cherry tomatoes, and red onion. Drizzle the dressing over the salad and toss to combine.
6. Sprinkle the chopped cilantro over the salad and gently mix it in.
7. Serve immediately, or refrigerate for an hour to let the flavors meld together.

This salad is a healthy, colorful, and flavorful dish that makes a great side or a light meal. It’s packed with nutrients from the avocado and wild rice, and the lemon vinaigrette gives it a bright, fresh flavor. Enjoy!