Greek Rice Salad

Ingredients

• 1  avocado diced pitted peeled
• 1.5 cups cucumber diced english
• 0.5 cup feta cheese crumbled
• 0.3 cup mint leaves fresh chopped
• 0.5 teaspoon garlic minced
• 0.5 teaspoon pepper black
• 0.3 cup kalamata olives sliced
• 0.5 teaspoon kosher salt 
• 0.3 cup juice of lemon 
• 1 teaspoon lemon zest 
• 1 cup brown rice long grain uncooked
• 3 tablespoons olive oil 
• 0.3 cup onion diced red
• 2  vine ripened tomato diced
• 2.5 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
2. Toss the avocado and lemon juice together in a large bowl.
3. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture.
4. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.