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Wild Rice, Cucumber, and Avocado Summer Salad

Make this dish with Northern Latitude's Organic Wild Rice and market veggies!

Course Main Course, Side Dish
Cuisine American
Keyword rice, summer, wild rice

Ingredients

  • 1 1/2 cups cooked Northern Latitude's Coeur d'Alene Organic Wild Rice Flavor lightly with olive oil, salt, and pepper!
  • 2 small cucumbers, sliced lengthwise, seeded, and cut into small pieces
  • 2 avocados, cubed
  • 3 green onions, finely sliced
  • 1/2 cup fresh green peas
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 medium sweet red bell pepper, diced

Dressing

  • 3 Tbs extra virgin olive oil
  • 4 Tbs freshly-squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1 Tbs maple syrup
  • 1/2 bunch fresh basil - about 1/2 cup
  • sea salt and black pepper, to taste

Instructions

  1. Combine all dressing ingredients in a small jar, cover, and shake to mix.

  2. Wash and chop all salad ingredients and combine in a big bowl with the cooked Organic Wild Rice. Pour dressing over salad, then mix to combine. Garnish with fresh basil if desired, and enjoy!

  3. For a tangy treat, substitute two nectarines for the avocados...or add both!