Recipe: Rice Salad with Lemony Avocado

The beauty of this salad is in its simplicity, it really is just a huge variety of fresh veggies tossed through some brown rice and all tied together with some lemony avocado. Easy – definitely. Tasty – you bet! It’s the kind of salad I feel healthier after eating, there’s something about eating the rainbow that just feels right! And when it’s delicious and easy to throw together all the better!

Ingredients List

  • 1 cup brown rice
  • 1 carrot
  • Button mushrooms
  • Zucchini
  • Corn cob
  • Tomatoes
  • Celery
  • Lemon
  • Avocado
  • Mixed greens

Feel free to sub in or out any other vegetables you have on hand – something like broccoli would work well too!



  1. Cook your rice however you prefer – I use a rice cooker. Leave to cool slightly when cooked.
  2. Dice your mushroom, carrot, zucchini, celery and tomato into small pieces – I aim for everything to be roughly the same size as the corn kernels, but don’t worry too much about it
  3. Remove the corn from the cob and cook in boiling water for 2-3 minutes then drain, rinse and drain again
  4. Mash the avocado with a fork until fairly smooth, some lumps are ok. Mix in the juice of half a lemon and season well with salt and pepper
  5. Add all the vegetables to the rice in a salad bowl and toss well to combine
  6. Squeeze over some additional lemon juice and serve with the avocado on the side


Are you a fan of eating the rainbow? What’s your favourite throw-together salad?

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