Cook rice according to package instructions. Once done, fluff with a fork and let it cool to room temperature
While the rice cools, heat 1 tsp olive oil in a skillet over medium heat. Add diced zucchini and sauté for 3–4 minutes until just tender. Remove from heat and let cool
In a small bowl, whisk together remaining olive oil, lemon juice, mustard, salt, and pepper to make the dressing
In a large bowl, combine rice, sautéed zucchini, avocado, olives, and capers. Toss to mix. Drizzle dressing and stir gently to coat. Chill for at least 10–15 minutes before serving. Garnish with chopped basil. Serve cold or at room temperature and enjoy!
Ingredients
1 Urban Meadow long grain rice
1 medium zucchini, diced
1 ripe avocado, cubed
¼ cup cup Urban Meadow pitted black olives, sliced
