Ingredients

• 1 cup uncooked long grain brown rice
• 2.5 cups water
• 1 avocado - peeled , pitted, and diced
• 0.25 cups lemon juice
• 2 vine-ripened tomatoes , diced
• 1.5 cups diced English cucumbers
• 0.5 cups crumbled feta cheese
• 0.33 cups diced red onion
• 0.25 cups sliced Kalamata olives
• 0.25 cups chopped fresh mint
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 0.5 teaspoons minced garlic
• 0.5 teaspoons kosher salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
2. 2 Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
3. 3 Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition per serving