This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.
1 cup basmati rice 1/2 lime, juiced 6 cups vegetable broth 1/3 cup chopped cilantro 1 small yellow squash, small dice 1 large cucumber, small dice 1/4 cup avocado oil
Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.
Strain the rice and place it in the fridge to cool for 30 minutes.
In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.