Ingredients

• 1 cup uncooked long grain brown rice
• 2 1/2 cups water
• 1 avocado - peeled, pitted, and diced
• 1/4 cup lemon juice
• 2 vine-ripened tomatoes, diced
• 1 1/2 cups diced English cucumbers
• 1/3 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

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. 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. 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.