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🍽️ Colorful Rice Salad with Avocado Cream

395 kcal · 30 min · 4 servings

Ingredients

• Long-grain rice 200 g
• Salt Pinch
• Cucumbers 1 pc.
• Cherry tomatoes 250 g
• Spring onions 1 bunch
• Kidney beans 400 g
• Mini romaine 150 g
• Parsley, fresh 50 g
• Mint, fresh 12 g
• Organic limes 1 pc.
• Avocado 2 pc.
• Yogurt, plain 200 g
• Pepper, white ground Pinch

Instructions

1. 1. Heat a pot with 450 grams of salted water.
2. 2. Bring the water to a boil and add the rice.
3. 3. Reduce the heat to medium.
4. 4. Cover the pot and let the rice cook for about 12 minutes.
5. 5. Stir the rice occasionally during the cooking time.
6. 6. If the water evaporates too quickly, add a little hot water.
7. 7. Wash the cucumber thoroughly.
8. 8. Peel the cucumber if you wish.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Cut the cucumber into small cubes.
11. 11. Wash the cherry tomatoes.
12. 12. Quarter the cherry tomatoes.
13. 13. Clean the spring onions.
14. 14. Cut off the ends of the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Place the kidney beans in a sieve.
17. 17. Rinse the kidney beans.
18. 18. Let the kidney beans drain well.
19. 19. Wash the salad greens.
20. 20. Spin the salad dry.
21. 21. Cut the salad greens in half lengthwise.
22. 22. Slice the salad greens into thin strips.
23. 23. Clean the parsley and the mint.
24. 24. Remove the coarse stems from the herbs.
25. 25. Chop the herbs finely.
26. 26. Wash the lime thoroughly.
27. 27. Cut the lime in half.
28. 28. Squeeze the juice from the lime.
29. 29. Cut the avocados in half.
30. 30. Remove the pits from the avocados.
31. 31. Separate the avocado flesh from the skins.
32. 32. Place the avocado and the yogurt in a tall container.
33. 33. Puree the avocado and the yogurt.
34. 34. Stir half of the chopped herbs into the avocado cream.
35. 35. Add the lime juice to the avocado cream.
36. 36. Season the avocado cream with salt and pepper.
37. 37. Mix the remaining rice with the remaining parsley, mint, and spring onions.
38. 38. Take four large jars with clip lids or food storage containers.
39. 39. Layer the herb rice into the jars.
40. 40. Layer the cucumber cubes on top.
41. 41. Layer the tomato pieces on top.
42. 42. Layer the salad strips on top.
43. 43. Layer the kidney beans on top.
44. 44. Add the avocado cream as a dressing on top.
45. 45. Seal the jars well.
46. 46. Take the salads cool to work, school, or university.
47. 47. Mix the salad well before eating.

Nutrition per serving

• kcal: 395
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 56 g