This is a cool and delicious salad of avocado, limes, cilantro and rice. The salad makes an excellent side dish for cold poached salmon or shrimp or roasted chicken. A wonderful summertime dinner or lunch dish.

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  • Course Sides
  • Cuisine Mexican
  • Keyword 15 Minute Meal, All-Seasons, Delicious, Healthy
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
  • 1 avocado halved and pitted
  • 1 lime zested and juiced
  • 1 garlic clove grated
  • 1 tspn cumin ground
  • 1/2 tspn Asian chili sauce (hot) or Franks Red Hot Sauce
  • olive oil to drizzle on salad
  • kosher salt and black pepper
  • 2 cups cooked basmati rice
  • 1 cup fresh cilantro chopped
  • 1 tbspn unsalted butter
  • 3/4 cup basmati rice
  • 1 1/2 cups water
Servings: people
  1. Gather all ingredients before starting recipe
  2. Melt butter in a medium sauce pan over medium high heat and add the rice when the butter has melted. Stir the rice to make sure that it is evenly coated with the butter.
  3. Add twice as much water as the rice in the pan, raise the heat to bring the water to a boil, then reduce heat to medium low. Cover the sauce pan and cook for about 20 minutes, or until the rice kernels can be easily separated using the tines of a fork. Remove from heat and allow to cool to room temperature.
  4. Cut avocado in two. Remove the pit and dice the avocado halves while still in their skin. Turn the skin inside out and scrape out the avocado into a medium sized bowl.
  5. Combine avocado with the zest and juice of one lime. Add cumin, grated garlic, Asian chili sauce, salt and pepper, and the chopped cilantro and a drizzle of olive oil. Stir to combine.
  6. Add the room temperature rice to the avocado mixture and mix until the rice is well coated.

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