*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
You're right. Avocado, Blueberry, and Wild Rice may seem like an odd combination at first...until you try it. The creaminess of the avocado mixes beautifully well with the sweet tartness of the blueberries and the wild rice adds a nice bite and nuttiness. Finish it all off with some chopped cilantro and you have a summertime salad that is like no other.
I serve this salad chilled, right out of the fridge. You can, however, serve it warm but don't overheat it because it's best when the blueberries retain their shape and texture. This is also a dream to prepare as it uses Uncle Ben's ready rice and takes about 5 minutes to assemble.
Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
This salad pairs well with all sorts of grilled meat and fish dishes. It's perfect for summertime entertaining because it can sit out on a buffet table in the warmest of weather and you don't have to worry about it keeping fresh because of the light dressing of lime juice and teriyaki.
AVOCADO, BLUEBERRY, AND WILD RICE SIDE DISH {PRINT THIS RECIPE}
Serves: 6-8 Prep Time: 5 minutes Chill Time: 1 hour (or serve immediately)
2 packages Uncle Ben's Ready Rice (I used the brown and wild rice combination)
2 avocados, peeled and diced
1 ½ cup blueberries
2 tablespoons chopped cilantro
1 large lime, juiced (about 1 ½ tablespoons)
1 tablespoon teriyaki sauce (I used low sodium)
2 teaspoons honey
½ teaspoon salt
¼ teaspoon pepper
-Prepare the rice in the microwave as the package directs.
-Empty the cooked rice into a medium bowl.
-Add the diced avocados, blueberries, and cilantro.
-In a small bowl, whisk together the lime juice, teriyaki sauce, and honey.
-Pour the sauce over the rice, season with salt and pepper, and gently stir to combine.
-Serve now or chill for at least an hour.
If you're looking for additional avocado recipes, might I suggest you have a look at these additional recipes:
Chicken, Bacon and Avocado Calzones, Crab Salad Stuffed Avocados, Kudos Cobb Salad, and Keto Guacamole.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Liz Berg says
Growing up, I never liked when my mom put fruits into our salads. I liked lettuce and veggies. But now I know the appeal...and your rice, avocado and blueberry mixture looks amazing!
Renee Goerger says
I never would have liked it when I was young either, Liz. Thankfully my mom never veered too far off from a traditional iceberg, carrot and tomato salad. Now I love fruit in all sorts of salads and I love to experiment with flavors and textures.