My grandma made this Wild Rice and Avocado Salad for our wedding and it was an absolute hit. Out of all the amazing plant-based food at our wedding this dish just hit the spot like no other. It was nice because my grandma made the wild rice and mixed it up with the dressing the day before the wedding, the only thing that was left was to chop up the avocado and mix it into the salad. So flavorful for being so simple. A great thing to eat as a side, in a buddha bowl or stuffed inside a pepper or sweet potato!

We didn’t get an unclose shot of the wild rice salad but here is a portion of the food served at our wedding.

Summer Wild Rice Salad

4 SERVINGS - 10 MINUTE PREP - 45 MINUTE TOTAL

Ingredients:

✔️ 2/3 Cup wild rice (or 3 cups cooked)

✔️1 tsp dijon-mustard

✔️1 tsp salt

✔️1 tsp sugar

✔️3 Tbsp Balsamic or apple cider vinegar

✔️1/3 cup olive oil

✔️2 green onions, minced with tops

✔️2 ripe (soft/black) avocados (diced)

✔️1 Red bell pepper diced

✔️fresh black pepper to taste

Directions:

1. Rinse the wild rice in a colander and shake off water before adding to a decent size pot. Add 3.5 cups of water and bring rice to a boil.

2. Once water and rice are boiling reduce to a rolling simmer, turn heat to a bit over medium heat. Allow to cook for 45 minutes. When done some of the rice should look a little curled open and the rice should be tender. Might need additional time based on oven/rice you have. While rice cooks prep the rest of your ingredients.

3. Mix up the sauce in a small cup or bowl: oil, vinegar, dijon, salt and pepper. Chop the bell pepper, green onions and avocado.

4. In large bowl, fold together cooled rice with the dressing, onions, peppers and avocado cubes.

5. Serve cooled or room temperature. Great to make the day before serving.