← All recipes

🍽️ Colorful Rice Salad with Avocado and Tomatoes

294 kcal · 30 min · 4 servings

Ingredients

• 1 handful Baby chard (40 g each)
• 200 g yellow cherry tomatoes
• 0.5 pomegranate
• 0.25 cucumber
• 5 shallots
• 4 tbsp balsamic vinegar
• 1 tsp mustard
• 2.5 tbsp rapeseed oil
• 2.5 tbsp walnut oil
• salt
• pepper
• 1 avocado
• 250 g cooked brown rice

Instructions

1. 1. Wash the chard thoroughly and spin it dry.
2. 2. Cut the large chard leaves into thin strips.
3. 3. Wash the tomatoes and cut them in half.
4. 4. Carefully remove the pomegranate seeds from the skin.
5. 5. Peel the cucumber, wash it, and slice it into thin rounds.
6. 6. Peel the shallots and dice them finely.
7. 7. Whisk the vinegar and mustard in a small bowl with the diced shallots.
8. 8. Add both types of oil and mix everything into a homogeneous dressing.
9. 9. Finally, season the dressing with salt and pepper.
10. 10. Halve the avocado and remove the pit.
11. 11. Slice the avocado flesh into slices.
12. 12. Gently mix the rice with the chard, tomatoes, pomegranate seeds, cucumber, and avocado.
13. 13. Divide the salad onto plates.
14. 14. Drizzle the salad with the prepared dressing.
15. 15. Serve the salad immediately.

Nutrition per serving

• kcal: 294
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 25 g