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.

Avocado Lime Rice Salad

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Course: Sides
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 6 people



  • 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 tbsp unsalted butter
  • 3/4 cup basmati rice
  • 1 1/2 cups water


  • Gather all ingredients before starting recipe
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the room temperature rice to the avocado mixture and mix until the rice is well coated.

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