Wild Zucchini Rice Salad

This wild rice salad is loaded with color and texture. Nutty wild and brown rice get tossed with grated zucchini, chunks of creamy avocado, torn spinach, juicy tomato wedges, and crisp bell pepper strips. Every forkful hits different.

Cooking the wild and brown rice together is smart planning. The wild rice gets a head start with a 2-to-4-hour soak and initial cook, then the brown rice joins for the remaining 45 to 60 minutes. They finish at the same time, and you end up with a chewy, nutty base that has more character than either grain alone.

Grating the zucchini rather than slicing it lets the raw shreds weave into the rice and distribute throughout the salad. Raw grated zucchini has a mild, fresh flavor that absorbs whatever dressing you toss it with. Chill the cooked rice completely before mixing or the heat will wilt the spinach and soften the avocado.

Kitchen Tips

• Soak the wild rice for at least 2 hours. This cuts the cooking time significantly and produces a more tender grain.
• Cool the rice completely before tossing with the vegetables. Warm rice wilts delicate greens.
• Cut the avocado last and fold it in gently so the chunks stay intact.
• Use your favorite vinaigrette. A lemon-herb or balsamic dressing works particularly well here.

Variations

• Add crumbled feta or goat cheese for a tangy, salty element.
• Toss in toasted sunflower seeds or pumpkin seeds for extra crunch.
• Swap spinach for arugula for a peppery, more assertive green.