Avocado Greek Rice Salad Bowls - California Avocados

Name: Avocado Greek Rice Salad Bowls - California Avocados
Ingredients: 1 ripe, Fresh California Avocado, seeded and peeled; 3/4 cup extra virgin olive oil; 1/4 cup white wine vinegar; 1/4 cup water; 3 tbsp. freshly squeezed lemon juice; 2 garlic cloves, minced; 1 ½ tsp. dried oregano; 1 tsp. fine grain sea salt; 1/2 tsp. dried parsley; 1/2 tsp. freshly ground black pepper; 2 cups boiling water; 1 cup long-grain brown rice, rinsed; 3/4 tsp. fine grain sea salt; 2 tbsp. fresh basil, finely chopped; 1 tbsp. fresh mint, finely chopped; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup grape tomatoes, halved; 1/2 cup red onion, chopped; 1 medium green bell pepper, chopped; 1 (14-ounce) can quartered artichoke hearts in brine, drained and sliced in half lengthwise; 8 oz. crumbled feta cheese

californiaavocado.com

The salad dressing takes only minutes to prepare. This recipe makes more than enough for the bowls, but it will last in the refrigerator for 4 or 5 days and is delicious used as a dip for raw veggies.

View full recipe on californiaavocado.com

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Ingredients

1 ripe, Fresh California Avocado, seeded and peeled
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup water
3 tbsp. freshly squeezed lemon juice
2 garlic cloves, minced
1 ½ tsp. dried oregano
1 tsp. fine grain sea salt
1/2 tsp. dried parsley
1/2 tsp. freshly ground black pepper
2 cups boiling water
1 cup long-grain brown rice, rinsed
3/4 tsp. fine grain sea salt
2 tbsp. fresh basil, finely chopped
1 tbsp. fresh mint, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup grape tomatoes, halved
1/2 cup red onion, chopped
1 medium green bell pepper, chopped
1 (14-ounce) can quartered artichoke hearts in brine, drained and sliced in half lengthwise
8 oz. crumbled feta cheese