RICE SALAD


WITH AVOCADO DRESSING Rice mixes and mingles with grilled summer veggies and a tangy avocado dressing in this summertime side dish.


PREP TIME 15 MIN. –COOK TIME 20 MIN. READY IN 35 MIN. –SERVINGS 6


1 cup uncooked long-grain white rice, rinsed and drained 1½ cups water 2 medium zucchini 3 tbsp olive oil, divided 2 large ears corn, shucked


1 small avocado 2 tbsp red wine vinegar 2 tbsp lime juice ½ small red onion, finely chopped ¼ cup packed cilantro, chopped


STEP 1 In a medium pot, combine the rice and water. Season with salt. Heat to a boil on high. Cover and reduce heat to low. Simmer 15 min. Remove from heat and let stand 5 min. Fluff with a fork and then transfer to a parchment-lined baking sheet, spreading out to cool. STEP 2 Meanwhile, set grill to medium. Cut the zucchini into ½-inch slices and toss with 1 tbsp oil. Season with salt and pepper. Grill 4 min. per side, until tender. STEP 3 Grill the corn 12 min., until lightly charred in spots, turning occasionally. Transfer zucchini and corn to cutting board. STEP 4 To make the dressing: Pit and peel the avocado. In a blender, purée the avocado, vinegar, lime juice, 2 tbsp water, and remaining 2 tbsp oil until smooth. Season with salt and pepper to taste. STEP 5 Chop zucchini. Cut corn kernels from cobs. In a large bowl, combine red onion, corn, zucchini, and rice. Gently fold in the dressing. Garnish with the cilantro.


Per serving: 302 calories, 11g fat, 2g saturated fat, 0mg cholesterol, 24mg sodium, 46g carbohydrate, 4g fiber, 5g sugar, 6g protein


grilled veggies in this salad—try peppers, mushrooms,


Use your favorite or yellow squash www.savoryonline.com | June 2019 105


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