Salads & Bowls · Modern American
Black Rice Salad with Avocado, Pumpkin Seeds and Pickled Onion
Glossy black rice has a chewy bite and subtle nuttiness that stands up to lime dressing, tomatoes and toasted pumpkin seeds. Quick pickled red onion adds a sharp pink accent, and avocado brings everything together.
Test kitchen note: Rinse black rice before cooking but not after; the purple starch on the grains keeps the dressing clinging and the color deep.
Method 5 steps
-
Combine the rice with 2 cups water and a pinch of salt, bring to a boil, then cover and simmer for 30 to 35 minutes until tender. Spread on a tray to cool.
-
Warm the vinegar with the sugar and 1/2 teaspoon salt, pour over the sliced onion and let it pickle for at least 20 minutes.
-
Whisk the olive oil and lime juice with salt and pepper.
-
Toss the cooled rice with the dressing, tomatoes, chopped parsley and most of the pumpkin seeds.
-
Spoon onto plates and top with avocado, a tangle of drained pickled onion, the remaining seeds and parsley leaves.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Salads & Bowls
Favourites from this slice
Salmon Sashimi Rice Bowl
Seasoned sushi rice is fanned with buttery slices of raw salmon, fresh wasabi, crisp nori strips and green onion. It ...
Burrata with Zucchini Ribbons, Strawberries and Beet Vinaigrette
Creamy burrata sits on a tangle of zucchini ribbons, watercress and ripe strawberries, crowned with golden beet curls...
Members-only recipe
Crunchy Cashew Quinoa Salad with Peanut Lime Dressing
Purple cabbage, carrot and red pepper give this quinoa salad serious crunch, while tofu cubes and toasted cashews add...
Shrimp Caesar Salad with Shaved Parmesan and Avocado
Garlicky seared shrimp, broad shavings of parmesan and chunks of avocado upgrade the classic Caesar into a full meal....
Members-only recipe