Rice Avocado Salad

    A hearty rice and avocado salad that is great for a healthy weeknight dinner in the summer.


    • 2 Avocados
    • 1 Lime
    • 1 Red Pepper
    • 1 Clove Garlic
    • 1 Jalapeno
    • 1/4 Cup Chopped Cilantro
    • 1 Cup Rice
    • 1 Zucchini
    • 1 Can Black beans
    • 1 Tablespoon Sriracha
    • 1 Small Can Tuna (optional)


    1. Boil the rice until tender instead of cooking it the normal way, and pop in the diced zucchini during the last minute of cooking. Drain and lightly rinse with cold water to stop the cooking. Mix everything together. That is all.


    This past weekend I was lucky enough to be a guest judge at a fun guacamole competition. This event really got me thinking about the constraints of the term “guacamole”. Obviously purists will say that all you need for a good guac is perfectly ripe avocados, some lime juice, garlic, and salt. But where’s the line? Tomatoes, onions, and cilantro are all pretty common. If you add mango is it still a guacamole? How about bananas? Anchovy? It was this sort of thinking that prompted me to make this salad. I would call this a fresh, fast, tasty summer weeknight lunch or dinner, but I would NOT call it a guacamole. These are the kinds of things I eat when I am not cooking for the blog.

    You MIGHT still be able to call it guac at this point.

    I boiled the rice instead of steaming it to get rid of excess starch. Add a diced zucchini at the last minute of cooking just to lightly blanch it.

    This is no longer guacamole. I guess rice is where I draw the line?

    I also added a small can of tuna to this just cause I was in the mood for tuna that night. Totally optional, but it’s pretty tasty.

    Thanks to everyone involved with the Guac-Off for having me. I really enjoyed it!

    Where do you guys draw your Guacamole Line?