Nothing says ‘spring’ quite like this Spring Rice Salad. It’s rich with garden-fresh flavors and bright, floral colors, perfect for an afternoon picnic or a BBQ buffet. Serve this salad at your Memorial Day luncheon this weekend — with nutrient-rich kale, sweet corn and cherries, creamy avocado, and drizzled in a light lemon basil dressing, this dish is a guaranteed crowd pleaser.
1/4 cup dried basil leaves
1 clove garlic, smashed
1/2 teaspoon salt
2 tablespoons fresh squeezed lemon juice
6 tablespoons extra-virgin olive oil
1 Cup Brown Rice (I used RiceSelect’s Brown Rice & Red Quinoa Blend)
1 Avocado, Cubed
1 Cup Sweet Corn
1 Cup Kale
1 Cup Dried Cherries
Cook rice to package instructions
Combine basil, lemon juice, salt, and garlic in food processor. Pulse until blended. Continue to pulse while slowly adding olive oil until dressing looks smooth. Set aside.
Mix together cooked rice, kale, corn, and dried cherries into bowl. Slowly add dressing until fully coated. Mix in avocado gently.